Fragrant Orange Chicken With Scallion Mashed Potatoes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Steps:

• Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, whisk together the non-dairy milk, flour, and salt.
• One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren't touching one another. Lightly spray with cooking spray.
• Bake for 30-35 minutes, until the coating is crispy and beginning to brown.
• While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes, until fragrant, stirring frequently to prevent burning.
• Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2-3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
• In a small bowl, stir together the cornstarch and cold water with a fork.
• Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
• Toss the hot cauliflower florets in the sauce until well coated.
• Serve the cauliflower over rice and garnish with the scallions.
• Enjoy!

Steps:

• Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
• In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
• Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
• Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
• Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
• Fold in raisins and continue to cook just long enough to heat through.
• Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.