Friday, June 29, 2012

Orange Chicken





Ingredients:

Boneless chicken (from thighs)..................................350 gms
Garlic.........................................................................2 tsps, crushed
Orange juice..............................................................2 oranges. Oranges should be ripe and sweet
Orange peel...............................................................3-4 medium sized pieces with the white pith removed
Onion.........................................................................1 sliced and browned
Chilli flakes...............................................................acc to taste
Rosemary (dry).........................................................abt 1 n 1/2 tsp
Cumin pwdr..............................................................1 n 1/4 tsp
Salt to taste


Add the garlic, chilli flakes, rosemary, cumin pwdr, salt and peels to the chicken and rub it in. Add a bit of olive oil and give it another rubbing and leave to marinate for an hour. After half an hour turn the chicken over in the marinade. I used dry rosemary because I didn't have fresh herbs at hand.

When the chicken is soaked well, heat about 2 tbsps oil in a pan, pick out the chicken pieces, spread the  pieces in the pan without piling them on top of each other. Retain the marinade juices for use later. If the pan isn't big enough, fry the chicken in two or three lots, depending on the quantity you are cooking.


Turn the pieces over when one side is slightlybrown and do the same for the other side. Lower heat. Remove peels from the marinade and add the remaining marinade juice to the chicken. Cover and allow to simmer for a few minutes. Keep a check you do not want to over cook the chicken or dry it out too much.

Fry the sliced onion to a nice brown.

The chicken should be done. It cooks fast. It should be soft to a knife's edge. Do not overcook. Check for salt. take off the stove. Serve on a bed of halved orange slices. Sprinkle the browned onions over the chicken. I teamed this with cauliflower tempura and baked beans on toast.



When cooked right, the chicken remains juicy while being well done.
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