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My review
Sweet Orange Chicken II
The Messy Cook
"Chicken is simmered until tender in a sweet orange and cranberry sauce. Pure delicious chicken, made with ingredients usually in your home."
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Ingredients
40 m servings 518 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
- Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.
Nutrition Facts
Per Serving: 518 calories; 24.7 g fat; 38.7 g carbohydrates; 35.5 g protein; 103 mg cholesterol; 110 mg sodium. Full nutrition
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Reviews
Read all reviews 4453 Ratings
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Most helpful positive review
2/21/2006
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 som...
Most helpful critical review
1/18/2004
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 ...
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2/21/2006
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 som...
9/22/2006
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 sw...
1/12/2004
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...
1/18/2004
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 ...
3/6/2006
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 ma...
4/4/2004
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 ea...
4/28/2006
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 wa...