- Most Helpful
- Highest Rating
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.
This dish had a very strong orange taste and needed 45 minutes oven time. Two large oranges gave me the required cup and a half OJ needed and I used the suggested option of drained canned tomatoes in the sauce. Should I do this again I would use pre-cooked chicken pieces as the fat that accumulated in the sauce did nothing to enhance the taste. I will, however, give this another try.