Recipe by KateL
Entered for safe-keeping. From Judith Gethers's "The Fabulous Gourmet Food Processor Cookbook". This is a good buffet dish.
Top Review by Queen Dana
This was really good. I used boneless skinless chicken breast which cut done the cooking time and I did not have a problem with there being too much fat. I think next time I will try cilantro instead of parsley or maybe add some hazelnuts.
- 1 cup loosely-packed fresh Italian parsley
- 2 orange rind, cut in 1-inch strips
- 2 medium onions, peeled and quartered
- 2 garlic cloves
- 6 medium tomatoes, peeled, seeded and quartered or 16 ounces canned tomatoes, drained
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 (2 1/2 lb) frying chickens, quartered (5 pounds total)
- 1 1⁄2 cups fresh orange juice (juice from 4 medium oranges)
- 1⁄2 lemon, juice of
Directions See How It's Made
- Using steel blade, chop parsley fine; reserve.
- Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
- Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.
- Clean work bowl.
- Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
- In large skillet, over moderate flame, saute onions and garlic until golden.
- Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
- Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
- *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
- Preheat oven to 350 degrees Fahrenheit.
- Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
- *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
- To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.