BAKED ORANGE CHICKEN AND BROWN RICE
This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
- Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
- Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
- Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
- Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
CHRIS' GRILLED ORANGE CHICKEN
This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.
Provided by CLHARTMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
- Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
- Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
HAPPY ORANGE MAPLE CHICKEN
I decided to make a sweet chicken dish. I had just made a wonderful "Boozy Maple" chicken recipe that I got from a fellow 'Zaar-ite...( Thank you Mirj!!) and I wanted to tweak it some. So I decided to use maple syrup and orange juice (in place of the booze in the other recipe). It worked out just fine!I had time to let them marinate for an hour before cooking, but I believe it would be fine just baking it without the marinating time. You could also use any other chicken or turkey that you like.
Provided by Saralaya
Categories Chicken
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 3
Steps:
- preheat oven to 400 degrees F.
- rinse chicken breasts and pat dry.
- mix together 1/2 cup fresh orange juice and 1/2 cup real maple syrup.
- if you have time, put the chicken in a plastic ziploc bag, pour in the mixture and let sit for an hour.
- put the chicken in a pan, pour the juice / syrup mixture over the chicken.
- cover and bake for about 35 minute.
- uncover and bake for another 5- 10 min or until done.
ORANGE-MAPLE GLAZED CHICKEN
Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Provided by John Willoughby and Chris Schlesinger
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler (to high if you have the option).
- Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
- Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
- Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams
MAPLE-BRINED GRILLED CHICKEN
Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
- Prepare an outdoor grill or grill pan for high heat.
- Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.
BROILED MAPLE/ORANGE CHICKEN
Another diabetic recipe that mom got in the mail from Maple Grove Farms of Vermont. Use any Sugar-Free Maple syrup or Sugar-Free Orange Marmalade brands in your area.
Provided by Sarah J
Categories Chicken
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in a covered container, add chicken.
- Let sit overnight, turning occasionally.
- Broil 5-6" from heat, about 7 minutes.
- Turn and continue broiling another 7 minutes or until cooked.
- Sprinkle with parsley to garnish.
Nutrition Facts : Calories 181.8, Fat 7.9, SaturatedFat 0.7, Cholesterol 34.2, Sodium 120, Carbohydrate 14.4, Fiber 0.3, Sugar 12.4, Protein 13.9
MAPLE SYRUP ORANGE CHICKEN
Make and share this Maple Syrup Orange Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a 9 x 13-inch baking pan with nonstick foil.
- Place chicken quarters skin-side up on the prepared pan.
- Remove the zest from the orange with a grater, then juice the orange.
- Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
- Brush orange mixture over the chicken pieces.
- Bake 45 to 50 minutes, until done, basting midway with drippings.
Nutrition Facts : Calories 775.3, Fat 52.2, SaturatedFat 18.9, Cholesterol 217.7, Sodium 716.8, Carbohydrate 30.7, Fiber 0.9, Sugar 26.9, Protein 44.5
MARY'S MAPLE & ORANGE GLAZED CHICKEN
A great no-fuss dish for a dinner party
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
- Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.
Nutrition Facts : Calories 216 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 11 grams sugar, Protein 26 grams protein, Sodium 1 milligram of sodium
BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS
The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.
Provided by StephanieLyn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
- Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
- Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 316.2 calories, Carbohydrate 8 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 3.2 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 3632.8 mg, Sugar 2.2 g
MAPLE-MARINATED BROILED CHICKEN SANDWICHES
This recipe is from Family Circle. The chicken sits in a maple-mustard marinade overnight in the fridge, for a quick weeknight meal. Chicken can be grilled, broiled or pan sauteed.
Provided by KelBel
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine syrup, water, onion, mustard and chicken in plastic food storage bag, refrigerate overnight.
- Slice rolls in half. Spread each bottom half with 2 T chutney. Layer on lettuce, tomato and red onion.
- Heat grill or oven broiler. Grill or broil chicken for 5-6 minutes per side until done.
- Serve on rolls.
Nutrition Facts : Calories 174.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 107.4, Carbohydrate 10.7, Fiber 1, Sugar 7.8, Protein 28.1
MAPLE-ORANGE GLAZED CHICKEN AND SWEET POTATOES IN A BREAD BOWL
This dish is perfect for a chilly fall evening. The rosemary seasoned chicken and tender sweet potatoes coated in a sweet citrus glaze, and cradled in a bread bowl is both delicious and satisfying. (Try this glaze over grilled ham steaks - DELISH!!)
Provided by Feast Your Eyes
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Make a 1/2-inch deep cut horizontally across the top of the bread loaves. Using a sharp knife, hollow to form a large bowl. Set aside. (BE CAREFUL TO NOT BREAK THROUGH THE SIDES OR THE BOTTOM CRUST). Cut the scooped out bread into crouton sized cubes and bake in 425°F oven until brown; set aside.
- Place sweet potatoes in a large pot; add enough water to cover. Cook over a high flame and bring to a boil, lower flame to medium-high and cook until tender (about 3 - 5 minutes); drain and set aside.
- Make the glaze by whisking together the orange juice, orange zest, maple syrup, brown sugar, cloves, and cinnamon. Set aside.
- Heat 1 tablespoon of olive oil in a large-wide skillet over a medium-high flame. Season the chicken cubes with salt, pepper, onion powder, rosemary, and ginger. Sauté for 5 to 7 minutes, or until the center is no longer pink. Remove the chicken and keep warm.
- Heat HALF of the maple-orange glaze in a sauce pan until thick and bubbly, about 15 minutes. Set aside and keep warm.
- Add remaining oil to the skillet. Sauté shallots and red onion over a medium-high flame until tender, about 3 to 5 minutes. Add the garlic to the onion and cook it just long enough to coat with oil. To the skillet, add the chicken, sweet potatoes and the remaining glaze mixture; bring to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes - glaze should be thick and bubbly.
- In small bowl, mix together cranberries, walnuts, scallions and red pepper. In large mixing bowl, gently toss the glazed chicken and sweet potatoes, the cranberry mixture, and the baked croutons - If desired, drizzle additional glaze to thoroughly coat the chicken and sweet potato mixture.
- Divide and transfer to the hollowed bread loaves; sprinkle with parsley to garnish. Place the "bread bowls" on a plate or in a deep soup bowl. Serve with extra maple-orange glaze on the side.
- DON'T FORGET -- YOU CAN EAT THE BOWL!
Nutrition Facts : Calories 1669, Fat 27.5, SaturatedFat 5, Cholesterol 98.8, Sodium 3323.7, Carbohydrate 279.8, Fiber 14.9, Sugar 69.6, Protein 74
MAPLE BARBECUE GRILLED CHICKEN
Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version, which uses maple syrup for sweetness and Sriracha for heat. Use whatever bone-in chicken parts you like and save the leftover sauce for everything else you plan to grill this week.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Grill/Barbecue Sauce Grill Summer Chicken Maple Syrup Soy Sauce Garlic Vinegar Dairy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
- Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
- Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.
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