Chicken Ala Orange Recipes

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.

Steps:

• 1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar.
• 2. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it.
• 3. Spread another sheet of plastic wrap over the chicken breasts.
• 4. With flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
• 5. Remove plastic wrap and place chicken in marinade.
• 6. Cover and allow to marinate 30 minutes to 1 hour.
• 7. When you are ready to cook the chicken, preheat the grill.
• 8. Then prepare the sauce.
• 9. In a wide skillet, melt the butter over low heat and stir in the flour.
• 10. Cook this roux over low heat for a minute or two, until it bubbles.
• 11. Add the sugar, cinnamon, mustard and vinegar and stir until well combined.
• 12. Whisk in the orange juice, bring the heat up to medium, and stir until thickened.
• 13. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
• 14. Grill the chicken just until cooked through, 3 to 5 minutes per side.
• 15. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce.
• 16. Serves 4.

Steps:

• Clean chicken and pat dry.
• Sprinkle Salt and Pepper into the chicken cavity.
• Thinly slice garlic lengthwise into long ovals.
• Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
• Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
• To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
• Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
• Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
• Pour sauce over the chicken slices when served.

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Steps:

• Partially cook the carrots, potato, & parsnips- cook them in boiling water for approx 8 minutes. The vegetables should only be half cooked.
• Cut 4 slices of orange, cross wise, from one of the oranges, rind on. Use the remainder of this orange to add to the juice.
• Cut the second orange in half and squeeze the juice so the combined juice will be approx 3/4 cup of orange juice.You may requjire an additional orange depemding on how juicy your oranges are.
• Add the brown sugar and cinnamon to the orange juice, mix well.
• Place the chicken in a large oven proof dish allowing enough room for the vegetables to be in one layer.
• Surround the chicken with the partially cooked vegetables and the onions.
• Season with Salt & Pepper.
• You may now cover it and place in the fridge until 1 hour before.
• dinner (allow 15 minutes for the dish to get to room temp) or if you did not make it as a "Do ahead" recipe continue on.
• Stir the orange juice mixture well and pour 3/4 of it over the chicken & vegetables.
• Pop your dish into a preheated 375f oven, rack set in the middle of the oven, for 25 minutes.
• Remove from oven, place a slice of orange on each chicken piece, pour the remaining Orange juice mixture over the orange & chicken pieces.
• Bake for an additional 12-15 minutes. Check Chicken temperature it should be at 175°F to 180°F Check drumstick/thigh quarters.
• Drizzle the Grand Marnier over the chicken & vegetables - return to oven for 3 minutes.
• You are ready to serve - I hope it pleases you.

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.

Steps:

• Lightly spray a skillet with Pam and brown the thighs on both sides.
• Season with Salt & Pepper.
• Place thighs in an oven proof dish and sprinkle with the paprika.
• Cover the thighs with the shallots, mushrooms, garlic and Jalapeno (or green peppers) Set aside.
• In a saucepan combine the water (1/4 cup), Orange zest, orange juice & Brown sugar.
• Mix the corn starch with the 3 tbsp of water and add to the sauce.
• Bring sauce to a boil & simmer for apprx 5 minutes.
• Mix in the sherry and grand Marnier.
• Cut each slice of orange into 4 pieces.
• Place 2 pieces of orange on each thigh.
• Spoon the sauce over the chicken.
• Bake in 375 oven for apprx 35 minutes or until done.
• Baste a couple of times during baking.
• Use parsley as a garnish if you wish.