Orange chicken

Cooking Meat Orange chicken

Tasty orange chicken is perfect with a pilaff scattered with dried fruit and nuts.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180°C. Juice oranges. Set 3/4 cup of juice aside. Place orange skins into chicken cavities. Spray chickens with oil. Season with salt and pepper. Place onto a rack in a large roasting pan. Roast for 1 hour 10 minutes or until juices run clear when chicken thighs are pierced with a skewer. Cool to room temperature.
  2. Remove skin and flesh from chickens. Discard skin and bones. Shred chicken.
  3. Combine reserved orange juice, lemon juice, oil, sherry, sugar, and salt and pepper in a screw-top jar. Shake to combine.
  4. Spoon pilaf (see related recipe) into serving bowls. Top with chicken. Drizzle with dressing. Season with salt and pepper. Sprinkle with parsley. Serve.

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4 oranges, halved
2 x 1.5kg chickens, cleaned
olive oil cooking spray
1/4 cup lemon juice
1/4cup olive oil
2 tbsp medium dry sherry
1 tbsp caster sugar
1/4 cup flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
1:10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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