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Chicken With Oranges

Mexican.Chef's picture
  Frying chicken 3 1⁄2 Pound, cut up
  Ground cinnamon 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Salad oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Onion 1 Medium, chopped
  Orange juice 1 Cup (16 tbs)
  Ground saffron 1 Pinch
  Seedless raisins 2 Tablespoon
  Capers 1 Tablespoon
  Coarsely chopped almonds 1⁄2 Cup (8 tbs)
  Oranges 3 , peel and white membrane discarded, sliced
  Salt To Taste
  Pepper To Taste

Rinse chicken and pat dry.
Sprinkle with cinnamon and cloves; season to taste with salt and pepper.
Heat oil in a wide frying pan over medium-high heat.
When oil is hot, add chicken, several pieces at a time, and cook until well browned on all sides (about 10 minutes).
Repeat for remaining chicken, setting aside as cooked.
Discard all but 2 tablespoons of the drippings and add garlic and onion; cook, stirring, until vegetables are soft (about 7 minutes).
Return chicken to pan with orange juice, saffron, raisins, and capers.
Cover and cook over low heat until meat near thighbone is no longer pink when slashed (about 35 minutes).
Stir in almonds.
Garnish individual servings with orange slices

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4732 Calories from Fat 2894

% Daily Value*

Total Fat 321 g493.4%

Saturated Fat 73.1 g365.7%

Trans Fat 0.8 g

Cholesterol 1190.6 mg396.9%

Sodium 1647.5 mg68.6%

Total Carbohydrates 143 g47.8%

Dietary Fiber 26.6 g106.2%

Sugars 93.4 g

Protein 319 g637.4%

Vitamin A 76.1% Vitamin C 641.2%

Calcium 73.6% Iron 104.8%

*Based on a 2000 Calorie diet


Chicken With Oranges Recipe