Despite the crazy rush to get assignments done and to finish the term, there has still been time for some fun…
despite the obscenely high temperatures, we have resisted the urge to be antisocial (regardless of how we become the definition of ‘hot mess’)…
we can still come together and enjoy good food in an apartment that feels like it’s 100 degrees (which may not be too far off)
And if all else fails, cook good chicken.
Orange Baked Chicken
Adapted from this recipe. I followed the original recipe pretty closely, but used breasts instead of drumsticks. The chicken was still delightfully tender. Certainly not a recipe for those who dislike orange flavour! Serves 4.
- 1/3 cup unsweetened frozen concentrated orange juice
- ½ cup white wine
- 2 tsp brown sugar
- 1 tsp soy sauce
- ½ tsp ground ginger
- 2 tbsp cilantro, finely chopped
- 4 skinless chicken breasts
- Paprika to taste
- ½ tsp salt
- 3 tsp olive oil
- 1 small onion, sliced
1. Preheat oven to 350°F (175°C).
2. For orange-ginger sauce: In a bowl whisk together the frozen orange juice, wine, brown sugar, fish sauce, ground ginger and cilantro. Set aside.
3. Rinse and dry the chicken breasts. I chose to butterfly filet the breasts so as to reduce cooking time. Sprinkle all over with the paprika and salt.
4. In a large pot (oven-safe if possible), add 1-2 tsp of olive oil (to cover the bottom). Heat on the stove at medium-high. When the oil is hot, sear the chicken until they are nicely browned all over. Remove from heat.
5. If the pot you used isn’t oven safe, transfer chicken (and juices) into a roaster that is . Cover with the sliced onion. Pour the orange-ginger sauce over the chicken and onion.
6. Cover and put into the oven to 350°F for 30 minutes.
7. Uncover and cook a further 15 minutes till exterior of chicken is crispy, the interior is no longer pink and the juices run clear.
Going into the oven
Finished! Time to eat
Life is wonderful.