Ingredients
-
4
-
1
-
4
-
1/2
-
1/2
-
1/4
-
1/2
-
5
-
1/4
-
6
-
-
-
-
-
Directions
Persian Chicken Breasts, Years ago, when I cooked for a caterer, we catered an affair for Frank Purdue (of chicken fame!) at the Boston Aquarium This was what he chose as one of the dishes featuring his chicken I fell in love with it!, I chose not to rate this because I only had clementines on hand and made this with brown sugar it wasn’t very good Maybe oranges would help?????, Wonderful recipe! I had to sub canned mandarin orange slices since I only had one orange Can’t wait to make it again
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Steps
|
1
Done
|
Cut Chicken Into 1" Cubes. |
|
2
Done
|
Marinate Chicken in Lemon Juice For 1 Hour. |
|
3
Done
|
Peel Short, Very Thin Strips of Orange Zest With a Vegetable Peeler, About 2 T., Set Aside. |
|
4
Done
|
Peel the Oranges, Remove as Much of the White Pith as Possible, Divide Into Sections. |
|
5
Done
|
Put Orange Sections, Salt, Pepper and Turmeric in a Saucepan. |
|
6
Done
|
Saute Onions in 1 T. Butter Until Browned (about 10 Minutes). |
|
7
Done
|
Add Orange Peel to Onions, Cook, Stirring, About 1-2 Minutes. |
|
8
Done
|
Add Onion Mixture to Saucepan With Orange Sections. |
|
9
Done
|
Add Vinegar and Sugar, Cook 15 Minutes Stirring Gently So Orange Sections Remain Intact. |
|
10
Done
|
Remove Chicken from Marinade, Saute in Remaining Butter Until Browned. |
|
11
Done
|
to Serve: Place Chicken Pieces on Plate and Spoon Orange Mixture on Top. |
