Traditional recipes

Spiced Chicken with Oranges

Spiced Chicken with Oranges


  • 4 skinless boneless chicken breast halves
  • 2 teaspoons Chinese five-spice powder
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons (1/4 stick) butter
  • 1 medium red onion, thinly sliced
  • 2 teaspoons hot pepper oil
  • 2 seedless oranges, peeled and sliced crosswise into 1/2-inch-thick rounds

Recipe Preparation

  • Sprinkle chicken with salt, pepper, five-spice powder, and sesame seeds. Melt butter in heavy large skillet over medium heat. Sauté chicken until golden brown and cooked through, about 5 minutes per side. Using tongs, transfer to plate.

  • Add onion to drippings in skillet and sauté until tender, stirring often, about 3 minutes. Add orange juice, soy sauce, and pepper oil. Reduce heat to medium-low and simmer 2 minutes, stirring often. Add oranges and stir until just heated through, about 1 minute. Return chicken to skillet to reheat if necessary. Divide onion-orange mixture among 4 plates, top with chicken, and serve.

Recipe by Melanie Barnard, Brooke Dojny,Reviews Section

    • 3 1/2 pounds chicken breast halves, thighs, and drumsticks
    • 1 tablespoon all purpose flour
    • 1 tablespoon extra-virgin olive oil
    • 2 pounds shallots (about 11 large), peeled
    • 3 cinnamon sticks
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon ground cumin
    • 1/2 teaspoon turmeric
    • 1/8 teaspoon cayenne pepper
    • 3 cups low-salt chicken broth
    • 5 tablespoons fresh lemon juice, divided
    • 12 dates, pitted, halved
    • 1/4 cup almonds, toasted, coarsely chopped
    • 1/4 cup chopped fresh cilantro
    1. Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high add broth and 3 tablespoons lemon juice. Bring to boil reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
    2. Transfer chicken and shallots to platter tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.

    Nutritional analysis provided by Bon Appétit

    Recipe Summary

    • 5 apples - peeled, cored and diced
    • 4 oranges, peeled and diced
    • 1 cup brown sugar
    • ¾ cup shredded Cheddar cheese
    • ¾ cup chopped walnuts
    • ¾ cup coarsely crushed buttery round crackers
    • ½ cup butter
    • 3 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • 1 teaspoon baking powder
    • ¼ cup liquid non-dairy creamer

    Preheat the oven to 325 degrees F (165 degrees C).

    In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.

    Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.

    Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

    Chicken Thighs Braised in Blood Oranges with Sherry and Meyer Lemon

    Slow Cooker Chicken Thighs in Blood Oranges with Meyer Lemons and Sherry is the perfect pick me up dinner for winter! Warming, slow cooking, yet bright and cheery with citrus to combat the grey days, this meal is pure comfort food!

    Oh snow days. Shockingly they have become the norm. I saw a tongue in cheek map on Facebook the other day, dividing the country up into various extreme and amusing epithets describing the cold weather, and Ohio was actually included in the most extreme one. They sell White Lily flour (traditionally used by many Southerners to make biscuits and not sold further north in Ohio) in the grocery stores here for heaven’s sake! This is not the frozen tundra! She says as she stares at the glossy white landscape.

    Ah well, it is not like we are not all dealing with it. So may I recommend some good food for comfort? This dish was a real pick-me-up, because of the cheerful color of the blood orange if nothing else! And its flavors are reminiscent of southern Spain, where I doubt the landscape ever becomes glossy white. Take a bite, close your eyes, pretend you feel the sun beating on your face, smell the orange groves….

    I wanted to serve this dish over some kind of starch, and I decided on farro. When I saw this recipe from Eating Well for Farro with Pistachio and Fresh Herbs, I could not help but think about how much I love pistachio with citrus in baked goods. I figured the combination would work well in a savory dish, and I was right. My only change to the recipe was to use cilantro instead of parsley (because of what I had around) and I cannot recommend the dish enough. You can find the recipe through the link.

    This dish is the latest addition to my slow cooker repertoire. Like the others, it could also be made in a Dutch oven, but it worked quite well in the slow cooker too. I maintain that browning the ingredients before braising creates the best results, and is not that much work, but if you are pressed for time you could brown the ingredients the night before and refrigerate until morning. Despite everything I just said about taking the little steps to ensure better flavor, I confess I prefer boneless chicken. Inevitably, when I braise bone-in chicken, one of my kids gets a tiny bone and it just freaks me out. So while I prefer bone-in beef, I do not prefer bone-in chicken.

    Pickled ‘n’ Spiced Oranges

    We are not gravy lovers. While I understand the attraction of this well loved umami laden sauce, I find it generally masks the flavour of the food it accompanies.

    Mustard, pickles, chutneys, relishes, salsas and sauces are our preferred condiments, lighter flavours that are complementary without hogging the limelight. Citrus fruits have an amazing quality, their zesty freshness making a perfect marriage with sweet rich meats such as pork, duck, turkey, meaty fish like tuna, chicken, even top quality sausages.

    It’s navel orange season in Australia right now, the perfect time to make orange preserves, both sweet and savoury. These slightly sweet, slightly sour lightly spiced orange segments taste as good as they look. They are quick and simple to make, but you need patience, as they get better with time. They will be ready to eat after a week, but are much better after a month has elapsed. Make some now for summer.

    Adapted from The Complete Margaret Fulton Cookbook

    4 sweet oranges
    1 teaspoon whole allspice
    12 cloves
    8cm cinnamon stick
    3cm fresh ginger root
    2 cups malt vinegar
    2 cups sugar

    Wash a 1 litre preserving jar and lid. Put the jar in the oven at 120C while you prepare the oranges. Cut the fruit into quarters, put them into a saucepan, add water to cover, bring to the boil, then reduce the heat and simmer for 15 minutes. Drain.
    Combine the vinegar, sugar and spices in the saucepan, bring to the boil, stirring until the sugar has dissolved. Add the orange quarters to the vinegar syrup, return to the boil then cover and simmer for 15 minutes.
    Using a slotted spoon, pack the oranges into a hot sterilized jar, the add the vinegar syrup.
    Cover and seal.
    The oranges will be ready in one week, but wait a month if you can.

    Recipe Summary

    • 1 teaspoon paprika
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
    • Coarse salt and ground pepper
    • 2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
    • 2 medium carrots, cut into 2-inch pieces
    • 1 orange, unpeeled, cut into 8 wedges

    Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

    Orange Spiced Grilled Spatchcocked Chicken

    A spatchcocked chicken is a chicken with the backbone removed so that it lies flat. It's always much easier to grill than a whole chicken and it's easier to carve at the end too.

    “Spatchcock” is a fun word, isn’t it? It sounds a bit pretentious, a bit risqué, and a bit elusive all at the same time. Plus, it’s full of hard consonants which just makes it enjoyable to pronounce. It usually refers to a preparation of chicken where you remove the backbone and open the chicken so that it can lie flat. This makes it much easier to cook and allows it to cook faster. You could also say “butterfly” the chicken instead of “spatchcock”, but “spatchcock” really is much more fun, no? You could ask your butcher to spatchcock your chicken for you, but why bother when you could do it yourself with a handy pair of shears. If you’re interested in learning how to spatchcock a chicken, click here for photos and a good explanation in the cooking school.

    The reason a spatchcocked chicken cooks faster than a whole chicken is because the breasts and legs get direct contact from the heat source when the chicken is skin-side down AND when the chicken is skin-side up. It’s easier to cook than a whole chicken (especially on the grill) because you’ve turned it into a flat piece of meat with two sides, rather than a circle with four sides. You simply flip the chicken over a couple of times on the grill, rather than rotating it around to ensure all sides get cooked evenly.

    Grilling a spatchcocked chicken has advantage over grilling pieces of chicken too – you only have to flip one item rather than flipping several items on the grill and you only baste one larger piece of chicken rather than basting 6 or 8 individual pieces. In this recipe, you only baste the chicken after it has cooked for 40 minutes because as with most glazes, there is a relatively high sugar content which can brown or burn quickly. So, glaze only at the end of cooking and let the glaze bake onto the skin. You can serve any remaining glaze at the table for added flavor.

    Do be careful when turning the chicken over – metal tongs can easily tear the skin of the chicken – but rest assured that if you start with clean grill grates and don’t try to flip the chicken too soon, you will be able to flip the chicken easily without it sticking. This is, of course, assuming that you control the temperature of your grill. In a perfect world, your grill should be between 350ºF and 450ºF when cooking the chicken and you should use indirect heat or the cooler part of your grill.

    When it comes to cutting the chicken into pieces, it’s easy to slice right through a spatchcocked chicken, separating the legs from the breasts, and then the drumsticks from the thighs. You can cut it into 6 pieces as in the photo above, or slice each breast half in half again. While this recipe indicates that you can serve four people with this recipe, I really think you can squeak out six portions with a full 5-pound chicken.

    It’s always nice to garnish foods with ingredients from the recipe, so have a couple extra oranges on hand to slice up around the chicken. Fresh herbs or salad greens are always welcome too.

    One Pan Sumac Chicken Thighs

    Turkey day is a few days away and I’m very excited to see a lot of awesome turkey recipes. My problem is- I never cook turkey! But I’d like to try and roast a whole turkey myself. So this year I might try this. Will let you know how it turns.

    On Thanksgiving I’m usually in charge of desserts and casseroles, so turkey seems like rocket science to me! I’ve roasted whole chickens a ton of times! Wish me luck!

    Back on the chicken thighs. I’ve been thinking and even chatting with a fellow blogger, why the foods we eat the most are rarely posted on our blogs? Like this chicken? Roasted chicken thighs with veggies, potatoes or rice are meals I cook a lot and my family loves. But I rarely post these dishes. I often share my protein bowl creations, salads, drinks and desserts.

    I’ll make it an effort to share more simple recipes like this one pan sumac chicken thighs, because they require minimal effort, have amazing taste and flavor and take less than 1 hour to cook.

    I chose bone-in chicken thighs, because meat cooked on a bone always tastes better.

    The skin turns very crispy, while the meat stays juicy and flavorful.

    If you haven’t tried sumac, you definitely should. You can read more about it here. You can get it at spice shops or online. Sumac is a great seasoning for all kinds of meat and you can use it to top hummus. It has a nice lemony flavor. It is one of the main spices in the za’atar mix.

    Keep in mind that there are different kinds of sumac and you should get the edible one. I used to bring another kind of sumac from Europe, which is not edible and I used as an antiseptic. You don’t want this one.

    Sumac, garlic, orange juice, thyme, chicken – this is pretty much what you need to create these one pan sumac chicken thighs.

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    The skin of a pear contains about four times as many phytonutrients as the flesh, and about half of the fruit’s total fiber, so if you prefer to, you can leave the skin on. Get the recipe.

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    We love the simple, creamy soup base made by whisking eggs, lemon, and broth together. Our healthy version has 231 calories and 32 grams of protein per serving. Get the recipe.

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    You’ll want to make extra patties to freeze for future easy meals. Get the recipe.

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    Marinated chicken can be baked for a quick weeknight meal, or move it to the grill for a great summer barbecue. Get the recipe.

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    This delicious restaurant favorite is easy to make at home! Our version is healthy and packed with a rainbow of vegetables. Get the recipe.

    Chicken Tacos

    Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving. Top with shredded cabbage or radishes for extra crunch. Get the recipe.

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