Time 40m Yield 4 Number Of Ingredients 7 Steps:
In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear. Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
Time 1h Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil. Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste. In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste. If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots. Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush. Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes. Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Saute chicken in butter 8 to 10 minutes. Remove; set aside. Mix cornstarch and juice. Stir in 57 sauce and marmalade. Pour into skillet. Cook on low heat until thickened. Put chicken in sauce. Heat; serve on top of rice sprinkled with almonds and orange zest.
Time 1h5m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil. In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside. Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet. Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes. Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper. Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes. Garnish with the orange segments and zest.
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.
Time 1h25m Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.
Yield 4 servings Number Of Ingredients 11 Steps:
Slice chicken breast into cubes. In a bowl, combine marinade ingredients. Add chicken and stir to coat. Let marinate at least 1 hour. In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes. Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes. Serve over rice if desired. Enjoy!
Time 50m Yield 4 Chicken Breasts, 4 serving(s) Number Of Ingredients 6 Steps:
Place Your chicken breasts in a large gallon bag. Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated. Let it sit in your Fridge overnight. The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees. Take the chicken out of the fridge and lay them in a shallow baking dish (don’t shake off any of the liquid). Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min’s, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min’s depending on the thickness of the breast, and your oven’s temperment, temp it after the first 25 to make sure).
More about “chicken lorange recipes”
Time 1h Yield 4 servings Number Of Ingredients 10 Steps:
Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice). Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion. Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.
