This was really tasty. I used boneless chicken breasts and browned them for a few minutes on each side in crushed garlic and butter. I simmered the sauce in a separate large pan and threw in some chopped green onions red pepper flakes orange zest cornstach for thickness and omitted the cranberries. Then I put the browned chicken in with the sauce and cooked it till it was no longer pink inside. Then I sliced the breast up and served in on a bed of rice topped with a little extra sauce. It was really REALLY good. The leftovers tasted even better because the orange flavor soaked through the meat.
This was really tasty. I used boneless chicken breasts and browned them for a few minutes on each side in crushed garlic and butter. I simmered the sauce in a separate large pan and threw in some chopped green onions red pepper flakes orange zest cornstach for thickness and omitted the cranberries. Then I put the browned chicken in with the sauce and cooked it till it was no longer pink inside. Then I sliced the breast up and served in on a bed of rice topped with a little extra sauce. It was really REALLY good. The leftovers tasted even better because the orange flavor soaked through the meat.
Update: 1.Use boneless chicken (bones are a hassle). 2. Marinade the chicken in some soy sauce and chopped garlic. 3. If you want the sauce thicker add a little cornstarch. 4. Optional: Too sweet? I like sweet food but for those who want to cut the sweetness a) reduce the OJ and add some low sodium chicken stock or b)add a splash of rice vinegar...however this changes the recipe to a sweet and sour recipe.
Super recipe! And soooo easy. My husband & I both loved it. The only thing I changed was the cranberries. I had dried Michigan cherries in my fridge so I used them(finally a use those cherries) and am glad I did because they were a tad tart. Also I took about a cup of the juice and thickened it a little for a sauce which was also a hit with the Mister. This is a keeper. Thanks Jaynine!
Pretty good recipe very unusual. I like my chicken crispy so after 45 min cooking in Dutch oven I took pieces out of sauce and placed them in a Pyrex baking dish - another 15 min at 450 - 500 F. Also added fresh cranberries at this point - added a little tangy flavor. The chicken formed wonderful crust and all cranberries mixed together into sweet-and-sour clusters. Saved orange sauce was used to pour over the rice. If you follow these instructions keep the sauce in a separate container - this way chicken will stay crispy.
My family loved this! First I lightly browned 2-1/2 lbs. boneless skinless thighs (trimmed of excess fat). For the sauce I cut the orange juice down to 1 cup and simmered the chicken in the marmalade/juice/cranberries for 10 minutes. Then I stirred in 1/2 tsp. salt along with 2 Tbsp. cornstarch mixed with 2 Tbsp. orange juice and simmered the dish for 5 minutes more. It was perfect--moist sweet and delicious. I served it with long grain and wild rice salad and bread for a very tasty meal. Thank you for a wonderful new family favorite!
I used freshly squeezed orange juice mixed alittle cornstarch into the sauce after the chicken was cooked to thicken it up & served it with Jasmine rice & steamed veggies. Huge hit! A very easy & extremely tasty recipe. Thank you!
I followed the suggestions of other reviewers and sauteed boneless breasts with a little garlic. Thickened the sauce with some cornstarch/OJ added some red pepper flakes and orange rind. It was not overly sweet this way. Served over rice. Big hit!
My husband and I enjoyed this chicken. My kids did not like it but I was pretty sure they would dislike such an "unconventional" chicken. I have used the left-overs in a spinach salad and it was excellent!
Enjoyed by the entire family!
