|Try Chicken with Oranges Over Rice|
Does anyone else have a box of old recipes clipped from newspapers and magazines in the 90s, 80s, and before? I’ve got a giant box, and the unending project of re-evaluating the recipes one by one and putting them into a binder by type. Some of these retro recipes have readily-available modern counterparts, others seem odd and dated. But some are pure treasures, reflections of simpler times before ingredients like balsamic vinegars and fresh herbs were available year round at the local grocery store. Chicken with oranges is one such recipe, combining sweet and savory with a touch of salt and green herb, featuring the fresh taste of orange.
|Chicken with Oranges a la Carte|
|Use These Plus Chicken|
|Spotlight on Delicious Orange Sauce|
2½ - 3 lbs. boneless skinless chicken thighs
2 medium cloves garlic, pressed
4 navel oranges
2 tbsp. minced ginger
1 tsp. dried basil
4 tsp. white vinegar
1 cup orange juice (from ~3 oranges)
½ tsp. salt
A few grinds of black pepper
Rice or couscous (optional, for serving)
Heat electric frying pan to 375 degrees. Add canola oil and continue heating oil until it shimmers. Add chicken thighs and sauté until brown on one side. Turn to brown second side, and add pressed garlic to frying pan on top of chicken.
When chicken is cooking, peel oranges. Remove white pith and fibers from outside and inside. Break in half along segments, and cut in half crosswise (see illustration). Separate oranges into sections.
When chicken is brown, add ginger, basil, vinegar, orange juice, salt, and pepper to frying pan. Top with orange sections. Cover and cook over medium heat until chicken is tender, about 15 minutes.
Serve over rice, couscous, or other grain.
|Original Recipe: I changed recipe title|
because modern Orange Chicken is deep fried