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Chicken With Oranges

Mexican.Chef's picture
Ingredients
  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
Directions

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

Method: 
Fried
Ingredient: 
Chicken

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