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Lucky Chicken With Oranges

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Ingredients

Adjust Servings:
3 1/2 lbs broiler-fryer chickens, cut in 8 pieces
salt and pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons salad oil
3 garlic cloves, minced
1 medium sized white onion, chopped
1 cup orange juice
1/4 cup chopped dried apricot
1 1/2 tablespoons capers
3/4 cup dry white wine
3 tablespoons white wine vinegar
1/2 cup brown sugar
1/2 cup coarsely chopped almonds
2 - 3 oranges, peeled and sliced

Nutritional information

854.1
Calories
476 g
Calories From Fat
52.9 g
Total Fat
12.8 g
Saturated Fat
198.6 mg
Cholesterol
298.7 mg
Sodium
36.2 g
Carbs
3.3 g
Dietary Fiber
29.7 g
Sugars
53 g
Protein
443g
Serving Size

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Lucky Chicken With Oranges

Features:
    Cuisine:

    This was submitted for RSC #9. When I first made the recipe used pan for a lid and that let a lot of steam escape so I increased the liquid and that is the recipe as posted. After making it a second time with a normal lid I found there to be too much liquid. I would suggest using 1/2 cup orange juice instead of 1 cup. This is nice served with rice or cornbread and a green salad. ------

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Lucky Chicken With Oranges, This was submitted for RSC #9 When I first made the recipe used pan for a lid and that let a lot of steam escape so I increased the liquid and that is the recipe as posted After making it a second time with a normal lid I found there to be too much liquid I would suggest using 1/2 cup orange juice instead of 1 cup This is nice served with rice or cornbread and a green salad ——, Other than substituting chicken breasts for whole chicken, the recipe was followed to the very end, & the resulting ‘lucky chicken breast, ‘ served over brown rice, was exceptional in every way! Another time I want to double the amount of sauce, just because I really, really liked the taste!!


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    Steps

    1
    Done

    Sprinkle Chicken With Salt Pepper, Cinnamon and Cloves.

    2
    Done

    in a Wide Frying Pan, Heat Oil Over Medium-High Heat; Add Chicken and Cook Until Well Browned on All Sides. Remove Chicken to a Plate and Discard All but 2 Tablespoons of Drippings.

    3
    Done

    Add Garlic and Onion to Pan and Cook Until Onion Is Limp.

    4
    Done

    Return Chicken and Add Orange Juice, Dried Apricots, Capers, Wine, and Vinegar. Top Each Piece of Chicken With a 1 Tablespoon of Brown Sugar.

    5
    Done

    Cover and Cook Over Low Heat Until Chicken Is No Longer Pink Near Bone (about 45 Minutes). Stir in Almonds Just Before Serving and Garnish With Orange Slices and Chopped Cilantro.

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    Ariella King

    Spice enthusiast on a mission to explore the diverse flavors of the world.

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