Orange Chicken, a tasty, simple dish.
21 June 2011 in Uncategorized
Regular readers will know that I have long been a Lynn Bedford-Hall aficionado, I got my first book of hers back in 19*mumble* and she has guided me through many a dinner party.
You can see the use they have had, one has lost it’s cover completely, way back then they were the princely sum of R4.95 each. I use her books ( I think I have nearly all of them) constantly, I consult them far more than the pricey Nigella or Jamie tomes. If you don’t have any of her books, do yourself a favour and look out for them. I do prefer her earlier books as her humour comes through, I still smile when I see the recipe for Baked Avocado, after the title she says “yes you can!”
This is an easy, tasty dish and oranges are cheap at the moment so don’t be tempted to use Liquidfruit or the like.
Orange Chicken
1.4 kg Chicken pieces
½ onion chopped
250 ml chicken stock
250 ml fresh orange juice
25 ml honey
2 ml dried thyme
2 ml ground ginger
1ml, no more, finely grated orange rind
50ml cornflour
Brown the chicken and the onion in a little oil (I like to remove the skins) and place in an ovenproof dish. (LBH leaves the onions behind in her recipe….I say waste not, want not!)
Whisk the remaining ingredients together and pour over the chicken
Bake uncovered @ 160 for 30 minutes.
Turn pieces, raise heat to 180 and bake 35 mins longer.
Now put chicken onto a serving platter and keep warm.
Pour gravy into a pan and reduce by fast boiling it till syrupy.
When nicely thickened pour over the chicken and serve.
Opps, I nearly forgot, Tandy issued a challenge to cook with oranges and honey, this is my contribution.
anotherdayinparadise said on 21 June 2011
This looks truly scrumptious, SC. I will definitely try this. Thanks. xxx How long do I bake at 160 before turning over?
Sous-Chef said on 21 June 2011
It’s good dish, been making it for years.
stephdeklerk said on 21 June 2011
Looks delish, will try it soon. The idea of an orangey reduced glaze on chicken makes my mouth water. Will most certainly work for duck as well.
Sous-Chef said on 21 June 2011
Hi there, I have never tried it with duck, I’m sure it would work equally as well. Thanks for the visit.
malma said on 21 June 2011
My kind of dish. I enjoy a sweetish sauce with my meat.
malma said on 21 June 2011
My first job was working in an orange juice factory, but I got canned because I couldn’t concentrate.
malma said on 21 June 2011
Why did the orange stop rolling down the hill?
It ran out of juice.
malma said on 21 June 2011
I’ll go now. I’ve used up my erm, segment of time on the blogs.
Sous-Chef said on 21 June 2011
Good idea….pith off!
Sous-Chef said on 21 June 2011
Me too!
lyndatjie-farewell said on 21 June 2011
I was expecting an orange looking chicken – instead it turned out to be a brown chicken…
So when is my cooking lessons starting?
lyndatjie-farewell said on 21 June 2011
Why did Madmom stare at the carton of orange juice?
Because it said… concentrate
lyndatjie-farewell said on 21 June 2011
Why did the orange go out with the prune?
Because he couldn’t find a date…
lyndatjie-farewell said on 21 June 2011
Knock Knock
Who’s there !
Orange !
Orange who ?
Orange you even going to open the door !
Adiam said on 21 June 2011
Beautiful! I can eat this off the screen.
lyndatjie-farewell said on 21 June 2011
Knock Knock
Who’s there !
Orange juice !
Orange juice who ?
Orange juice going to talk to me !
lyndatjie-farewell said on 21 June 2011
Ok – here’s something that has been bugging me for a while….
Why is a carrot more orange than an orange?
lyndatjie-farewell said on 21 June 2011
What did the little chick say when its mother laid an orange?…
Look at the orange marmalade!
Sous-Chef said on 21 June 2011
*Bangs head on desk!*
Sous-Chef said on 21 June 2011
*laughs hysterically!*
Sous-Chef said on 21 June 2011
Thanks, glad it looks appealing.
Sous-Chef said on 21 June 2011
…and the voices in your head, hey Little Lynda?!
malma said on 21 June 2011
*peels of laughter*
malma said on 21 June 2011
*cackles*
tandy.sinclair said on 21 June 2011
Thanks so much for doing this! I nearly did chicken as well
Sous-Chef said on 21 June 2011
I see Zabwan has done yummy pork sausages, gonna try that.
mitzireddy said on 21 June 2011
looks lovely,Sue.
Sous-Chef said on 21 June 2011
Thank you Mitzi.
bibibapka said on 21 June 2011
That looks delicious!
*wipes drool off keyboard*
Sous-Chef said on 21 June 2011
That’s the trouble with reading food blogs when you are hungry
deblet said on 21 June 2011
Pinching recipe for a Ladies night dinner in July…..thanks
puppycat said on 21 June 2011
Yeah .. I want to know as well .. I notice she hasn’t answered ..
)
age you know .. is a terrible thing
it makes one forget luncheon dates and such like
(Puppy scuttles off cackling
puppycat said on 21 June 2011
Ahem ..
How long @ 160 Sue?
Did the meatloaf recipe last night and it was a winner – well recieved by Ed
reckon this one will appeal to him as well …
anotherdayinparadise said on 21 June 2011
Hehehe, Madmom.
anotherdayinparadise said on 21 June 2011
Maybe she’ll answer you, Puppycat, but then how do I get the answer?
pinkpolkadot said on 21 June 2011
I love this!!
Sous-Chef said on 21 June 2011
30 minutes, sorry about that Puppy, glad you liked the meatloaf.
Sous-Chef said on 21 June 2011
30 minutes ad, sorry I missed that out.
Sous-Chef said on 21 June 2011
I’ve used it for years and it has always gone down well.
Sous-Chef said on 22 June 2011
Thanks Dottie.
Musing said on 22 June 2011
Looks delicious, now I know what to do with my excess oranges.
Sous-Chef said on 22 June 2011
Thank you, I do hope you try it sometime.
kat64 said on 22 June 2011
Another winner… will go nicely with couscous methinks. And peas. Ah hell, now my meatballs for lunch don’t look so good! Damn!!!!
puppycat said on 22 June 2011
LOL AD .. you got the answer ?
Thanks Sue .. will let you know how Ed likes this one
Hopestar said on 22 June 2011
Thanks for this recipe SC. It looks very nice.
*hugs*
Sous-Chef said on 22 June 2011
I think you are right, it would go extremely well with couscous, I shall try it next time I make it.
Sous-Chef said on 22 June 2011
My pleasure, I hope you try it sometime.
LindaGB said on 23 June 2011
Lynne and oranges! I use her recipes regularly and have for almost …. years too! Especially the Sabayon Grand Marnier. Lynne, please let us have some more. We miss you!
Oranges with Sabayon Grand Marnier
“Just the thing to round off a heavy dinner. Those who want fresh fruit can simply have a serving of orange slices, others can smother them with the sabayon. This can be made with sherry, sometimes with rum, brandy or whisky Grand Marnier is good because it complements the oranges. Lynne Bedford Hall
Oranges
Castor sugar
Sabayon
6 egg yolks
150 ml sugar
10ml cornflour
90ml Grand Marnier
200ml cream
Peel thinly and slice as many oranges as you’ll need. Remove pith and pips. Layer on flat glass dish, sprinkle with a little caster and pour over any juice that escaped on the cutting board. Cover and chill all day to allow juices to draw. Don’t be tempted to make a sugar syrup – the beauty of this dessert lies in the fresh, raw orange, with the rich, sweet sauce.
To make the sabayon, put egg yolks, sugar and cornflour into the top of a double boiler and whisk, using a balloon whisk, over gently simmering water. When very thick and light, add Grand Marnier. Now stir over the simmering water with a wooden spoon until the custard is thick. It must thicken, or it will separate on standing, but it must not cook, or it will curdle. Pour into a bowl, cover once cooled, and chill thoroughly.
Just before serving, fold in cream gently but thoroughly, then pour into a large, pretty container. The sabayon should not be poured, but ladled over each serving. Quantities can easily be halved. Makes about 625ml of sauce.
And a trick I learned: The Sabayon is just fabulous ladled onto fresh strong coffee for a great variation on Irish coffee!!
Sous-Chef said on 23 June 2011
Lovely to find another LBH fan, I wish she would do another book, I have yet to find any other cookery writer that is as reliable as her. I’m sure I made this sabayon some years ago, I love your idea of putting it on coffee,
Lisaman said on 23 June 2011
This does look good. I like the slices of orange on it!!
deblet said on 24 June 2011
PS nominated you for a Lovely Blog Award
aGorman said on 27 June 2011
Oh my most favourite cookbook ever. I lost it when I lent it out years ago…..is that the one (or was it Food with Flair)with the recipe for Tarragon Mayonaise chicken? what a faculous recipe that is. Angela
Sous-Chef said on 27 June 2011
Angela, I have looked in my Food with Flair, More Food with Flair and More Food with more Flair and I can’t find a recipe for Tarragon Mayonaise Chicken, was that the correct title?
Sous-Chef said on 27 June 2011
Thank you so much, I really appreciated that.
Sous-Chef said on 27 June 2011
It’s a good dish, we like it.
Sous-Chef said on 27 June 2011
I’ve found one for Mustard Tarragon Chicken in her All Colour Cookbook – Baked with a coating of mustard, tarragon and lemon flavoured mayonnaise. Is that the one? I’d be happy to email it to you or I might just try it and blog about it
aGorman said on 27 June 2011
Thanks for looking Sue. I honestly cant remember – twas about 84 that I bought the books!! It involved making your own tarragon mayonaise and then coating the chicken pieces in this mayo and then in crumbs and baking…..
Sous-Chef said on 27 June 2011
There is no crumbing in this recipe, I’ll keep looking.
aGorman said on 28 June 2011
No, it was definitely from either her red or blue ‘Flair books’. But is sounds lovely so give it a go!
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