Tasty orange chicken is perfect with a pilaff scattered with dried fruit and nuts.
Ingredients
- 4 oranges, halved
- 2 x 1.5kg chickens, cleaned
- olive oil cooking spray
- 1/4 cup lemon juice
- 1/4cup olive oil
- 2 tablespoons medium dry sherry
- 1 tablespoon caster sugar
- 1/4 cup flat-leaf parsley leaves, to serve
Method
- Step 1Preheat oven to 180°C. 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.
- Step 2Remove skin and flesh from chickens. Discard skin and bones. Shred chicken.
- Step 3Combine reserved orange juice, lemon juice, oil, sherry, sugar, and salt and pepper in a screw-top jar. Shake to combine.
- Step 4Spoon pilaf (see related recipe) into serving bowls. Top with chicken. Drizzle with dressing. Season with salt and pepper. Sprinkle with parsley. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1613 kj
Energy
15g
Fat Total
4g
Saturated Fat
2g
Fibre
52g
Protein
176mg
Cholesterol
139.98mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Related recipe: Turmeric almond pilaf
- Author: Dixie Elliott
- Image credit: Ian Wallace
- Publication: Super Food Ideas
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