Step: 1/11

Cut the chicken fillet into 1cm wide strips.

Step: 2/11

Thread the chicken strips in a wavy shape onto 4 long wooden skewers and place on a baking tray.

Step: 3/11

Peel and finely chop the garlic and onion. Peel 2 oranges, removing all the white pith.

Step: 4/11

Separate the orange segments with a sharp knife, collecting the juice in a bowl. Put the segments on a plate.

Step: 5/11

Juice the third orange and measure 70ml juice. Mix into the saved juice in the bowl.

Step: 6/11

Wash the thyme, shake dry and pull the leaves from the stalks. Mix with the cayenne pepper, chilli powder, cinnamon, garlic, onion, salt, pepper and the orange juice to make a marinade.

Step: 7/11

Pour the sauce over the chicken skewers into the baking tray and marinate for about 20 minutes.

Step: 8/11

Meanwhile, rinse and halve the cherry tomatoes. Wash the rocket and shake dry.

Step: 9/11

Remove the chicken skewers from the marinade and place them on a plate. Heat 1 tbsp oil in a non-stick pan, add the marinade and bubble until it reduces by half.

Step: 10/11

Place the reduced marinade in a small bowl. Rinse the pan, heat the remaining oil and fry the chicken skewers all over for about 6 minutes until golden brown.

Step: 11/11

Arrange the orange segments, rocket and tomatoes on a plate. Sprinkle with the cooled marinade and place the chicken skewers on top.