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Chicken Roast Chicken with Spiced Orange Sauce
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 09 Mar 2007
Posts: 282

PostPosted: Mon Apr 09, 2007 6:42 pm    Post subject: Roast Chicken with Spiced Orange Sauce Reply with quote

Roast Chicken with Spiced Orange Sauce

Ingredients :

3 x level tbsp dried currants
1 x juice of 4 large oranges about 300ml in total
1 x salt and freshly ground black pepper
6 x chicken portions with skin
1 1/10 kg total weight
25 gm butter
1 tbl olive oil
225 gm red onions sliced into large petals
6 whl clv garlic
1 x level tbsp coriander seeds roughly crushed
2 lrg red chillies split and seeds removed
1 x level tbsp honey
2 x cinnamon sticks
50 gm whole blanched almonds toasted
2 sm thin skinned oranges roughly chopped
450 ml chicken stock
1 bn fresh mint tied
minted yoghurt to accompany

Method :

* Soak the currants in half the orange juice in a covered dish in the simmering oven for 30 to 45 minutes.
* Season the chicken skin.
* Heat half the butter and oil in a shallow casserole on the boiling plate; brown the chicken adding remaining butter and oil as necessary.
* Remove and set aside.
* Add onions gadic and coriander to the pan.
* Cook stirring on the simmering plate for 5 to 7 minutes or until onions are lightly browned and soft.
* Add chillies honey cinnamon sticks almonds currants and soaking liquor remaining orange juice chopped oranges stock and mint.
* Bring to the boil place chicken on top and cook uncovered on the grid shelf on the floor of the roasting oven for 30 ti 40 minutes or until tender.
* Remove chicken and keep warm in the simmering oven.
* Discard the mint bring pan juices to the boil on the boiling plate and bubble for 5 minutes or until syrupy.
* Adjust seasoning.
* Serve chicken with the sauce and minted yogurt.
* For the minted yogurt accompaniment: combine 2 level tbsp chopped fresh mint and 200ml greek yogurt. Season well with salt and freshly ground black pepper to taste and garnish with fresh thyme or mint sprigs to serve. This can also be used to accompany any barbecued meats or fish. Browning the chicken in batches on both sides releases the fat from beneath the skin leaving it appetisingly brown and crisp. Browning the meat will also help to give a more tender result to the fnished dish.
* This interesting yet easy to make turkish recipe provides an excellent combination of spices and fruit.
* Serves 6

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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