Asian-Style Orange Chicken
Indian Chicken Simmered in Yogurt
Stove Top Chicken Caccitore with Broccoli
2 T. tamari
2 T. brown sugar
2 T. thawed orange juice concentrate
2 garlic cloves, minced
1 t. finely grate orange zest
1 T. minced fresh ginger (recipe called for 1 t. but we like ginger a lot)
1 t. kosher salt
1/2 t. fresh ground black pepper
Two 1/2 lb. bone-in chicken breast halves with skin
1. Preheat oven to 500º. In a bowl combine tamari, honey, OJ concentrate, zest, ginger, salt, and pepper. Add chicken breasts and turn to coat.
2. Heat a skillet that can go in the oven (I used cast iron) on the stove and add 2 t. sesame oil. Add chicken breasts meat side down and brown (about 5 mins maybe?) being careful with the heat. Heat has to be high enough to brown but not so high that it burns the tamari (which burns very easily). I think the best way is to heat your pan on med high and when you add your chicken turn the heat down to med so that when you add the rest of the sauce (next step) it doesn't all scorch right away.
3. Pour the rest of the sauce over the chicken breasts, and cover. Pop the whole thing in the over. Cook 20 mins. basting 4 times.
It was really yummy! I served it with wild rice and broccoli. The original cooking istructions were to roast the chicken in a 500º oven with all the sauce for 25 mins (basting 4 times) and turning on the broiler for the last 2 mins to brown the tops.
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From Food And Wine Jan 2003
1/2 cup roasted cashews ground
2 tb coconut oil
6 cardamom pods
1 cinnamon stick
1 bay leaf
1 tsp whole black peppercorns
2 tb ginger paste
2 tb garlic paste
1/2 cup onion paste
1 long green chile seeded and cut into 1/2 inch dice
4 whole chicken legs seperated into drumsticks and thighs ans skinned
2 tsp garam masala
1 medium tomato chopped
1/8 tsp saffron threads
sea salt to taste
2 cups plain yogurt
heat coconut oil, add spices. Add garlic paste and ginger paste and cook 1
min.
Add onion paste and chile pepper and cashews. Cok 1 min and then add tomato
and cok 2 min. Add garam masala, chicken, saffron and salt. cook 3 min and then
add the yogurt. Simmer in a covered pot for 50 min.
I added peas towards the end of cooking time as well as tumeric.
onion paste
1 onion cut in quarters. Simer 15 min in one cup of water.
Drain and then puree.
garlic paste
2 heads of peeled garlic put in a blender with 1/2 cup water
ginger paste
peel 1/4 pound ginger, puree with 1/2 cup water
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Slice organic boneless chicken into pieces.
In a bowl put equal amounts of flour (any type) and corn meal, and season with
thyme and oregano, and mix well.
In a large pan heat olive oil (I use a wokish kind of pan)
Dip chicken into milk or water, then dust with flour mixture and saute until
both sides are browned. Season with sea salt and pepper while browning. When
done, put chicken in fridge. Clean pan and sweat one small onion or two shallots
and a clove of garlic. Add two or three lg carrots cut into chunks, a splash
of water or broth and cover for a minute or two. Uncover and add two red peppers
cut into large pieces. Turn to coat peppers with oil/ broth mixture and cook
a bit more.
For the shortcut version, I then add one jar of organic tomato sauce, bring to a simmer, add the chicken and a pinch of rosemary and a splash of wine, if you have it, and cook uncovered for 20 min on low. Those days I am feeling domestic I make a sauce from scratch.
Serve with steamed broccoli. I sprinkle romano on the broccoli.
Freezes like a dream and makes great left overs and also lunches.
Traditionally you would serve it with pasta.
BTW, the REAL traditional way to eat this is with rabbit. I don't eat mammals,
but I understand it is delicious cooked this way.