Casey says this is one of my best dishes....he says that a lot, though. I think he just wants me to keep on cooking! LOL!Orange Chicken Legs
2 chicken leg quarters, -OR- 4 chicken thighs
2 t. olive oil
3 large garlic cloves, minced
1 small onion, cut into 8 wedges
3 carrots, sliced
1 celery rib, minced
1 t. ground coriander
1 t. marjoram
2 bay leaves
2/3 c. fresh orange juice
1 T. fresh lemon juice
- Heat oil in large skillet over moderately high heat; brown chicken, turning as necessary. Transfer to a plate; set aside.
- To pan, add garlic, onion and celery; sauté until onion is transparent.
- Stir in seasonings, citrus juices, and salt and pepper to taste. Add chicken back to pan and bring to a boil. Simmer chicken, covered, 35 minutes, or until tender. Remove bay leaves before serving.
- Garnish with fresh orange slices. Serve with/over rice.
NOTE: You can add minced fresh orange peel to this recipe, but be sure to scrape off the pith, or white part of the peel, or else it will be bitter.
NOTE, 7:30 PM: I changed a few things around when I made this. I used about 3 or 4 tablespoons of frozen orange juice concentrate (plus a cup of water) because I didn't go to the store today, so I had no fresh oranges on hand. I also skipped the lemon juice and added 2 teaspoons of apricot jam which blended in and I couldn't even taste it. A little less garlic might have been better, too. All in all, it was fantastic:
NOM, NOM, NOM!!! (almost forgot to take the picture!)
No comments:
Post a Comment