Side Pannel
Honey Orange Chicken
Honey Orange Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Poultry, Moroccan
Ingredients List
- 4 CHICKEN BREAST OR PIECES
- 1 ts NUTMEG
- 1/2 ts SALT
- 1/8 ts PEPPER
- 1 1/2 c ORANGE JUICE
- 1/2 c HONEY
- 1/4 c RAISINS
- 2 tb CORNSTARCH
- 2 tb WATER
- 1/4 c TOASTED SLICED ALMONDS
- COUSCOUS
Directions
LIGHTLEY FLATTEN CHICKEN PIECES, SPRINKLE BOTH SIDES WITH NUTMEG, SALT AND
PEPPER. COMBINE ORANGE JUICE, HONEY AND RAISINS IN A LARGE SKILLET; HEAT.
ADD CHICKEN. COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL CHICKEN IS TENDER;
REMOVE. DISSOLVE CORNSTARCH WITH WATER IN Sm CONTAINER; STIR INTO BOILING
ORANGE JUICE MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY. RETURN
CHICKEN TO PAN; STIR IN ALMONDS. HEAT. SERVE CHICKEN AND SAUCE WITH
COUSCOUS PREPARE AS PER COUSCOUS DIRECTIONS. 4 SERVING = 1-1/2 c SAUCE.
INCREASE IF MORE SAUCE REQUIRED OR DESIRED. FOUR STARS IN MY BOOK. V.J.
PEPPER. COMBINE ORANGE JUICE, HONEY AND RAISINS IN A LARGE SKILLET; HEAT.
ADD CHICKEN. COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL CHICKEN IS TENDER;
REMOVE. DISSOLVE CORNSTARCH WITH WATER IN Sm CONTAINER; STIR INTO BOILING
ORANGE JUICE MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY. RETURN
CHICKEN TO PAN; STIR IN ALMONDS. HEAT. SERVE CHICKEN AND SAUCE WITH
COUSCOUS PREPARE AS PER COUSCOUS DIRECTIONS. 4 SERVING = 1-1/2 c SAUCE.
INCREASE IF MORE SAUCE REQUIRED OR DESIRED. FOUR STARS IN MY BOOK. V.J.
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