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Prep 30 mins
Cook 8 hrs
Submitted for RSC #9.
Make and share this Apricot Orange Chicken Heart Healthy recipe from Food.com.
- Cut chicken in half, lengthwise, using a sharp cleaver and kitchen shears as needed. Remove skin.
- Prepare marinade: Place ingredients, orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade, fleshy side down.
- Marinate at least 8 hours, preferably overnight. Occasionally baste the upside of chicken with marinade.
- Remove chicken from marinade, lightly dab with paper towel to remove excess moisture. Discard marinade.
- For glaze: Soak the apricots in the boiling water, approximately 30 minute Remove apricots and squeeze out any excess moisture.
- Place apricots, Grand Marnier, and Soy Sauce in Food Processor and blend till smooth.
- Preheat oven to 375 degrees.
- Brush chicken generously with the apricot glaze.
- Place sliced onion and fennel in bottom of 13 X 9 baking dish, glass preferred. Place the glazed chicken halves, bone side down, on top of onion and fennel slices. Cover with foil and place in preheated oven for 20 minutes.
- Remove foil and bake an additional 20-30 minutes until meat thermometer, inserted thigh registers 165 degrees. Remove chicken halves from pan and keep warm.
- Place onions, fennel and juices from pan in a sauce pan and bring to a boil. Add a little water if needed. Strain sauce.
- Cut chicken into quarters and place on serving plate. Drizzle with sauce, and pass remaining sauce.
- Tip: To supreme an orange: Peel with a knife, removing all white traces. Slice segments between the white skin parts, so that you just have skinless segments.
This the second RSC#9 recipe that I have made post-contest - and yet again, I am so sorry that I did not try this when the contest was running - I made so many though!!! You should be very proud of devising this recipe - it was SUPERB! We ALL loved the blend of ingredients and flavours....the chicken was wonderful cooked this way. plus, the sauce was DIVINE - I will be using the marinade/sauce for future cooking! I am lucky enough to be able to buy Grand Marnier in France at much reduced prices compared to the rest of the world, so 1/2 cup was not a problem - but if it is a problem where you live, put a slug of Brandy in with some orange juice - that will do the trick! Thanks for posting this - I urge anyone who likes fruity chicken and vegetables to make it! FT:-)