OFF MEMOOLEH BETAPOOZIM (CHICKEN STUFFED WITH ORANGES)
Make and share this Off Memooleh Betapoozim (Chicken Stuffed With Oranges) recipe from Food.com.
Provided by Saturn
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
- Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken.
- In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from remaining lemon half and from 1 of the oranges into roasting pan and add water.
- Place remaining orange, whole and unpeeled, in chicken cavity.
- Cut onions in half and add to pan.
- Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F.
- Cook for 1 hour more, basting after 30 minutes.
- Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken.
- Serve with rice or pasta.
PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY
Steps:
- Heat oven to 450 degrees F and arrange rack in middle.
- In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
- Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
- Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.
ECUADOREAN SHRIMP CEVICHE WITH ORANGES
Make and share this Ecuadorean Shrimp Ceviche with Oranges recipe from Food.com.
Provided by Philip and Karen Se
Categories Healthy
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees.
- Line a baking tray with aluminum foil.
- Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
- Bake until charred, about 30 minutes.
- Set aside to cool.
- Meanwhile, bring a large saucepan of lightly salted water to a boil.
- Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
- Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
- When cool, drain the shrimp on paper toweling.
- Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
- Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
- Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
- Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.
DELICIOUS ORANGE CHICKEN
Orange slices add a refreshing twist to tender, juicy baked chicken-a wonderful meal for company. The appealing glaze coats the poultry with tangy sweetness. -Lorri Cleveland, Kingsville, Ohio
Provided by Taste of Home
Categories Dinner
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°.
Nutrition Facts : Calories 255 calories, Fat 6g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 757mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
CHICKEN BREASTS, ORANGE STUFFED
This recipe has been a favorite of mine for almost 30 years, & although it is messy to make, it is fairly easy and makes a great looking main dish for dinner guests. For bread crumbs I usually use a cracked wheat or winter wheat bread, dice it up and dry it out in the oven before crushing it into crumbs. The chicken breasts for this recipe should be large.
Provided by Sydney Mike
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place breast halves, one at a time, between plastic wrap & using a rolling pin or the flat side of a meat mallet, flatten each piece until it is about 1/4" thick.
- Pull off the wrap & sprinkle lightly with salt & pepper, if desired.
- In a small skillet, saute the onion in 1 Tbsp of butter until tender. Stir in the cubed orange, raisins, 1/4 cup of bread crumbs & thyme.
- Spread each breast evenly with the orange & crumb mixture, then roll up each breast with the stuffing inside. Tuck in the ends to help seal.
- Beat together the egg & milk, then dip the rolled up breasts into the egg mixture. Roll each breast carefully in the 1 cup of dry bread crumbs, & place in a baking dish with high sides. Cover loosely & refrigerate 30 minutes or until ready to bake.
- Preheat oven to 425 degrees F, & bake for 30 minutes until golden brown, basking several times with the melted butter during the last 15 minutes of baking time.
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
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