ORANGE MARMALADE CHICKEN
Try this easy, quick and delicious recipe that is ready in less than an hour. This recipe is so versatile that any cut of chicken will work.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 45m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season drumsticks with salt and pepper and place in an oven-proof dish.
- Bake in the preheated oven for 20 minutes.
- Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
- Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
- Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.
Nutrition Facts : Calories 408 calories, Carbohydrate 44.3 g, Cholesterol 123.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 2.5 g, Sodium 754.3 mg, Sugar 35.8 g
ORANGE MARMALADE CURRY CHICKEN
An easy, change of pace recipe that tastes great! For a quick week-day dinner, I like to serve it with rice and a salad.
Provided by Denise in da Kitchen
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly flour chicken pieces.
- Brown well in butter in frying pan.
- Mix together marmalade, water, curry powder, salt and pepper.
- Baste chicken well with this mixture.
- Pour remaining mixture into frying pan with chicken.
- Cover and cook for 30 minutes or until chicken is tender.
- Remove cover for the last 5 minutes of cooking.
Nutrition Facts : Calories 348.6, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 114.5, Carbohydrate 26.7, Fiber 0.4, Sugar 24, Protein 30.4
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
CRAZY ORANGE-MARMALADE CHICKEN
Make and share this Crazy Orange-Marmalade Chicken recipe from Food.com.
Provided by PaulaG
Categories Chicken Breast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place chicken in a glass or ceramic baking dish.
- Mix last 3 ingredients and pour over chicken.
- Marinate at least 2 hours in the refrigerator but no more than 24 hours.
- Bake until chicken is tender, approximately 1 1/2 hours.
- This recipe makes a delicious sauce for rice.
Nutrition Facts : Calories 244, Fat 9.1, SaturatedFat 1.6, Cholesterol 68.7, Sodium 702, Carbohydrate 11.5, Fiber 0.9, Sugar 7, Protein 28
THAI "ORANGE" CURRY CHICKEN
This is by no means a Thai authentic dish. I had a bunch of Thai ingredients in my fridge, and just threw a concoction together and came up with this. It has a LOT of flavor, its spicy, and relatively easy to make.. I hope you enjoy it! :)
Provided by ssumthing
Categories Curries
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat.
- Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
- Add onion, garlic and ginger and cook until transparent.
- Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
- Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
- Serve over rice, and enjoy!
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- In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, olive oil, marmalade, ginger paste, and cornstarch.
- Arrange the chicken pieces in an oven-safe baking dish. I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this recipe. Salt and pepper the tops of the chicken according to your personal preference.
- Pour the marmalade mixture on top of the chicken. Bake the chicken covered at 400°F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.
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