Orange chicken

Orange chicken


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

The ingredient of Orange chicken

  1. 4 oranges, halved
  2. 2 x 1.5kg chickens, cleaned
  3. olive oil cooking spray
  4. 1/4 cup lemon juice
  5. 1/4cup olive oil
  6. 2 tablespoons medium dry sherry
  7. 1 tablespoon caster sugar
  8. 1/4 cup flat-leaf parsley leaves, to serve

The instruction how to make Orange chicken

  1. Preheat oven to 180u00b0C. 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.

Nutritions of Orange chicken

fatContent: 385.507 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 52 grams protein
sodiumContent: 176 milligrams cholesterol


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