Best 3 Bitter Orange Chicken Recipes
Introducing the tantalizing Bitter Orange Chicken, a delectable dish with a harmonious blend of sweet, sour, and tangy flavors. This unique recipe takes inspiration from traditional Chinese cuisine, infusing it with the vibrant essence of bitter oranges. Our culinary journey begins with a flavorful marinade that tenderizes the chicken, followed by a crisp and golden-brown sear. The secret lies in the captivating sauce, a symphony of sweet orange marmalade, tangy rice vinegar, aromatic ginger, and the zest of bitter oranges. This exquisite sauce coats each piece of chicken, creating a mouthwatering glaze that will tantalize your taste buds. Accompanying this main course are three additional recipes that complete the perfect Asian-inspired meal. Delight in the vibrant and refreshing Asian Cucumber Salad, where crisp cucumbers and red onions are tossed in a zesty dressing of rice vinegar, sesame oil, and soy sauce. For a harmonious balance, savor the comforting simplicity of Steamed Jasmine Rice, a fluffy and aromatic canvas for the bold flavors of the Bitter Orange Chicken. Last but not least, indulge in the decadence of the velvety Orange Custard, a creamy and citrusy dessert that provides a sweet ending to this culinary adventure.
Let's cook with our recipes!
CHICKEN TRAYBAKE WITH BITTER ORANGE AND FENNEL
I don't think I could say how often I've made this since settling into my new kitchen. Not that I'm ashamed of being repetitive - I find that comforting - but I've simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon. I always get the chicken in its marinade a day ahead, but if you don't have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken. If you can afford good organic chicken, buy it. It is this chicken that provides a strong natural "gravy", and the other reasons to do so are even more compelling. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Remove the fronds from the fennel and put them in a resealable bag in the fridge for serving. I discard (that's to say, eat) the tubey bits of the fennel, but if you have a roasting tin big enough, use everything. Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. Leave on the chopping board while you get on with the marinade. Placing a large freezer bag in position inside a wide-necked measuring jug or similar, pour in the oil, add the orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds and mustard. Stir briefly to mix. Remove the bag from the jug and, holding it up, add a quarter of the chicken pieces, followed by a quarter of the fennel pieces, and so on until everything's been used up. Seal the bag tightly at the top, lay the bag in something like a lasagne dish and squelch it about so that you make the small amount of marinade cover as much of the chicken as possible. It will look as if it isn't enough, but it is, I promise. Leave in the fridge overnight or up to 1 day. When you want to cook, remove the marinating chicken and fennel from the fridge and tip the contents of the bag - marinade and all - into a large shallow roasting tin (I use a tin that measures 46 x 34cm with a lip of 1.5cm/half-sheet pan with a lip of ½ inch). Using tongs, or whatever implement(s) you prefer, arrange the chicken pieces so that they are sitting, skin-side up, on top of the fennel. Leave it for 30 minutes or so, to come up to room temperature while you preheat the oven to 200ºC/180°C Fan/gas mark 6/400ºF. Drizzle some more golden oil onto the chicken, and cook in the oven for 1 hour, by which time the fennel will be soft and the chicken cooked through and bronzed on top. Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat (use a saucepan if your tin isn't hob-friendly) and boil the juices, stirring as you watch it turn syrupy; this should take about 1½-2 minutes in the tin, and about 5 in a saucepan. Pour the reduced sauce over the chicken and fennel, and then tear over the reserved fennel fronds.
BITTER ORANGE CHICKEN
This recipe came from an 83year old woman that I work for. She can't remember where she got it but I'm sure glad that she wrote it down! I have also used this recipe with skinless chicken thighs.
Provided by Kimlynne
Categories Chicken Breast
Time 40m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in large skillet. Add chicken and brown. Remove chicken from skillet.
- Add flour,sugar,salt,dry mustard,and cinnamon to skillet. Stir to make a smooth paste.
- Add juice and stir until it thickens.
- Add chicken.
- Cover and simmer for 30 minutes.
- Add rind or mandarins or ginger or all three.
- Simmer 5 minutes longer.
- Serve over rice or mashed potatoes. Plenty of gravy!
Nutrition Facts : Calories 728.2, Fat 34.4, SaturatedFat 7.5, Cholesterol 92.8, Sodium 1105.6, Carbohydrate 71.3, Fiber 1.2, Sugar 54.2, Protein 33.9
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
Tips:
- Choose the right oranges: For the best flavor, use ripe bitter oranges. They should be heavy for their size and have a deep orange color. Avoid oranges that are green or have blemishes.
- Prepare the oranges properly: Before using, zest and juice the oranges. To zest an orange, use a microplane grater to remove only the outer layer of the peel. To juice an orange, cut it in half and squeeze it over a bowl.
- Don't overcrowd the pan: When cooking the chicken, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer. Insert the thermometer into the thickest part of the chicken and cook until it reaches an internal temperature of 165 degrees Fahrenheit.
- Make sure the sauce is thick enough: Before serving, check the consistency of the sauce. If it is too thin, simmer it for a few minutes longer until it thickens. You can also add a cornstarch slurry to thicken the sauce.
Conclusion:
Bitter orange chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its sweet and tangy sauce, it is sure to be a hit with the whole family. So next time you're looking for a new chicken recipe, give bitter orange chicken a try!
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