Time 1h Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water). Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.
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 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 375 degrees F. Rinse and remove skin from chicken pieces and dry thoroughly. Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat. Arrange chicken in baking dish sprayed with cooking spray,“skin”-side down. Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes. Pour over chicken and bake for 30 minutes. Turn chicken and continue baking another 20-30 minutes or until richly browned. (If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil). Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan. Pour sauce over chicken and serve.
Yield 6-8 depending on appetites Number Of Ingredients 7 Steps:
Preheat oven to 375. In a small saucepan, mix orange juice, honey and mustard. Over medium heat, stir with whisk until mixed well. Bring to a boil and turn off the heat. Sprinkle curry powder generously over both sides of the chicken, rubbing it in with your fingers. Place chicken into baking pan and pour the sauce over it. Place dish in oven and bake for 30 minutes. Turn chicken over and bake another 25-30 minutes. Remove chicken to a plate. Pour pan juices into a saucepan. Mix cornstarch and water and add to sauce in pan. Mix well, over medium heat. Stir until sauce thickens slightly (generally just a few minutes). Put chicken on the table and pass the sauce to spoon over it and the rice.
Time 1h15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm., In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.
Time 1h15m Yield 4 servings Number Of Ingredients 8 Steps:
Heat oven to 400 degrees. Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves. Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken. Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes. Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests. Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn’t already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger. Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you’d like.
Time 5h52m Yield 8 serving(s) Number Of Ingredients 24 Steps:
Place all the ingredients in a large roasting pan or casserole dish and cover. Bake at 180°C/350°F for 5 1/2 hours or until tender. Leave to cool in the liquid. Drain the liquid and set it aside to use in the curry sauce for the chicken stock. De-bone the chicken and remove the skin. Break the chicken into bite-size pieces and set aside. ———ForCurry Sauce———–. Sauté onions in oil for 3-4 minutes, add curry powder and cook for a further 2 minutes. Add tomato paste, wine, stock, bay leaf, orange peel, orange juice, seasoning and marmalade. Bring to the boil and simmer for 10 minutes. Add the mayonnaise and fold the whipped cream lightly into the warm sauce. Do not boil the sauce after you have added the cream and mayonnaise. Mix the chicken pieces with two- thirds of the creamy curry sauce. ——–ASSEMBLINGTHE DISH————. Place Basmati rice on a platter and arrange the chicken pieces on top. Pour over the remaining curry sauce and garnish with peach or apricot halves.
