ISRAELI ORANGE CHICKEN
A kosher recipe, but you don't have to make it kosher in order to enjoy it. I haven't tried it yet, but I am planning to. My mother found this recipe on a website.
Provided by Studentchef
Categories Whole Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and dry chicken. Sprinkle with salt and pepper.
- Insert one whole orange in the chicken. Place in roasting pan, breast side down, and surround it with onion slices.
- Mix juice with ginger and pour over chicken. Roast uncovered at 350 degree F for 1/2 an hour.
- Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with second orange slices and return to oven.
- After five minute, baste with wine and orange juice. If browning occurs to quickly, cover with foil.
- Baste again after 1/2 hour, continue cooking until drumsticks are removed easily, about 1 more hour.
- Remove the orange from the chicken, and slice it. Garnish with herbs as per taste. (this is unclear to me, but it may refer to salt and pepper).
Nutrition Facts : Calories 454.8, Fat 29.1, SaturatedFat 8.3, Cholesterol 133.7, Sodium 126.6, Carbohydrate 12.2, Fiber 1.2, Sugar 9.6, Protein 32.1
ISRAELI ORANGE CHICKEN
167
Categories Chicken Jewish Regional Cuisine Holiday Poultry
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350℉ for ½ hour. Remove chicken from the oven, turn over, and smear with honey. Suround the chicken with the secon orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after ½ hour. continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.
Nutrition Facts :
ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS
From a flier at our local supermarket. Substitute regular couscous for the Israeli if you can't find the latter. Also, if possible, please make your own za'atar for this recipe.
Provided by COOKGIRl
Categories Poultry
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
- Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
- Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
- Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
- Add the chicken stock and return to boil.
- Immediately add the couscous. Cover skillet tightly and remove from heat.
- Keep skillet covered 5 minutes or until liquid is absorbed.
- Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
- Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
- Season with salt and pepper to taste, if necessary.
- Transfer the couscous to a platter and place the chicken breasts on top.
- Serve with warm pita bread, tzatziki and imported olives.
Nutrition Facts : Calories 662, Fat 25.7, SaturatedFat 3.4, Cholesterol 77.3, Sodium 233.7, Carbohydrate 64.9, Fiber 6.3, Sugar 4.7, Protein 37.4
ASIAN ORANGE CHICKEN
A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.
Provided by HARRY WETZEL
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 4
Number Of Ingredients 18
Steps:
- Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g
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