This orange chicken recipe is the most requested recipe for you to make with oranges this season. Whenever I think of oranges I think of sweet recipes, probably because I love them, and I'm always very pleased to see that what perhaps seems most natural to me doesn't have to be what you want most. And that's great implement.
So here's the recipe I must say has conquered the stomachs of those who have been able to try it already (let's go they touched my palms when I first made it).
It is a very simple recipe in which the chicken is very juicy with orange flavor and with a lot of color. Those who do not like the sweet taste in the savory dishes I will tell you that you will not be able to find out that it carries a little sugar because its flavor is not appreciated although in the whole it gives a lot of flavor.
If you want you can put a chopped fennel bulb. I couldn't because I couldn't find it but other times I've put it on and it looks great.
You feel like it, don't you? Well, let's go get her.
- 2 oranges (we'll use the zest and peeled and cut orange)
- 4 tablespoons whiskey, or rum or sweet wine
- 2 tablespoons light brown sugar
- 1 tablespoon old mustard
- the juice of 1 lemon
- 2 teaspoons fennel seeds
- 3 sprigs rosemary or fresh thyme
- 1 garlic ceded or chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- red chilli flakes or a chopped dried chilli
- 1 small purple onion
- 1 fresh onion or spring onion including part of the stem
- a handful of cut side dishes
- 1 whole chicken cut into pieces (I used 2 full thighs and a breast cut into pieces)
- Extra virgin olive oil, for spraying
- 1/2 teaspoon granulated sugar
We finely grate the skin of an orange and put it in a large bowl.
Cut the ends of the oranges and peel them by removing all the white from the skin and cut them into 1/2 cm thick slices and set.
Mix the whiskey, brown sugar, mustard, lemon juice, fennel seeds, thyme twigs, garlic, salt, pepper and chilli flakes in the bowl where we put the zest.
Cut the onion in half lengthwise with a piece of the stem. We cut each half into wedges 1/2 cm thick, keeping the end of the stem intact.
We do the same with the red onion. Add the onions and chicken pieces to the bowl (I used a bag of zippered frozen because the meat so marinates everywhere the same, but you can do it in a bowl or even in a rectangular bowl). Mix the whole mixture well and let stand covered at room temperature for 30 minutes or in the fridge overnight.
Put a rack in the center of the oven and heat the oven to 230 degrees.
We take the chicken and vegetables out of the bowl, draining them well. Put the meat and vegetables in a single layer on a baking sheet along with the chopped potatoes and drizzl with the olive oil. Add the rosemary branches and bake for about 30 minutes.
After this time we put the grill and brown for a couple of minutes until the skin is golden and crispy. Put the chicken in a fountain and cover with foil to let it rest inside the oven off but still hot.
While the chicken is finished, put the reserved orange slices on a small baking sheet, sprinkle them with sugar and roast until lightly browned for 5 to 10 minutes. We flip the vegetable mixture and all the juice they have released over the chicken and serve it topped with the oranges. 10.
Tips and Tricks
- It is kept well covered in the fridge for a couple of days
- If you want you can put a chopped fennel bulb. I couldn't because I couldn't find it but other times I've put it on and it looks great.
- You can add your favorite vegetable
- Preparation time: 70 minutes
- Servings: 4