October 15, 2015

Pan roasted orange chicken

With just a few ingredients and oranges, this chicken turns out a little sweet, tangy and spicy!


What you need: Serves 6 as an appetizer or side dish

For the marinade: 
2 lb chicken with bone cut into 2-3 inch pieces
4 mandarin oranges
2 tsp corn starch
1/2 tsp zest of a regular orange
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric
1 tsp red chili powder
1/2 tsp black pepper powder
Salt to taste
2 tsp olive oil

1 cup red onion julienne
2 Tbsp olive oil
Salt to taste


Cu the mandarins in half and squeeze their juice into a cup. Mix together all the marinating ingredients and chicken in a sealable plastic bag. Let it stand in the fridge for 30 minutes, if you like it quick, or soak it overnight for the best flavor.

In a large saute pan, add 2 Tbsp olive oil. When it begins to smoke, toss in the marinated chicken. Let it cook on medium high heat for about 6 minutes a side. Turn and brown the other side. 


When it turns crisp, lower the heat and let it cook uncovered on medium heat for 12 - 14 minutes.  Move the chicken aside and create a pit in the center. Toss in the red onions. Check the salt and spice, if needed add salt and chili powder. Saute them together for just a few minutes until the onions absorb the flavors.  

Turn off the heat, and squeeze half a mandarin orange over it. Serve hot. Enjoy!