It’s citrus season. Really, tangerines and oranges are everywhere. Personally I don’t mind at all. Because citrus season means –among other things- orange chicken. A French classic and favourite of many.
Personally I had never tasted this dish before, let alone cook it. Recently we had a inspiration/brainstorm session for the new menu of the BF’s catering service when this came up. Discussing new dishes en menus also means trying out said dishes. One of my favourite perks of having a loved one in the foodbizz.
After having tried out different pieces of chicken, herbs and spice mixtures we ended up with a lovely seasoned grilled chicken counter parted by a zesty orange sauce. And the best part, crispy skin. Nom! The dish is perfect for a special occasion but also for a nice Sunday roast.
For 4 people:
- 4 chicken thighs on the bone, with skin
For the marinade:
- Juice + zest of 1 orange
- 1 tablespoon (olive)oil
- 1 teaspoon salt
- ½ teaspoon ground cumin
For the sauce:
- 100 ml orange juice
- 2 tablespoons orange liqueur
- pinch of salt
- 1 teaspoon (wine)vinegar
- 4 oranges (wedges or sliced)
Please note that the dish needs some time to marinate for at least one hour. Best to start with step 1 a day before or early morning on the day of serving this. Trust me, it’ll only get better.
- Mix all ingredients for the marinade and rub on to the chicken. Leave it to marinate for at least one hour but preferably one day in advance.
- Preheat the oven to 170 °C. Put the chicken and marinade together in a roasting pan or oven dish and bake for 60-90 minutes. After 30 minutes pour some of juices over the chicken.
- Some 20 minutes before dinner: prepare the orange sauce.
- Pour the orange juice and liqueur in a frying pan and let it reduce to half its volume. Stir in a pinch of salt and the (wine) then add the orange wedges/slices and leave tos immer for 5 minutes.
- Oven done, sauce done? Ready! Serve the chicken with the orange sauce. I like it to eat this with rice, but you can also serve it with a salad or mashed potatoes.