Prep 15 mins
Cook 2 hrs
Entry in RSC #9
Make and share this Fruity Chicken recipe from Food.com.
- 4 lbs roasting chickens
- 4 tablespoons soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 cup chopped dried apricot
- 1 large orange
- 1 cup orange juice
- 1⁄2 teaspoon crushed red chili pepper
- 1 teaspoon crushed fennel seed
- salt and pepper
- 2 tablespoons olive oil
- Wash roasting chicken and pat dry.
- Mix olive oil, salt, pepper, crushed fennel seeds, zest and juice of orange to make a paste, massage into chicken.
- Toss left over orange pieces into cavity of chicken.
- In a sauce pan mix orange juice, chopped apricots, soy sauce, brown sugar, 1/2 cup of water and crushed red chili peppers, simmer for 10 minutes or until apricots soften.
- Take off heat.
- In a separate bowl mix 2 tbls cornstarch with 4 tbls of water and add to mixture in sauce pan.
- Roast chicken in a 400 degree oven for 30 minutes uncovered. After 30 minutes reduce heat to 350 degrees and continue to roast another 30 to 45 minutes or until internal temp of chicken is 180 degrees.
- During the last 15 minutes of roasting, baste chicken with orange
- juice mixture.
- Serve left over sauce with chicken.
this was a good chicken, I would make it again. nice sweet taste and I liked the tartness. good luck
This is a very flavorful roasted chicken. I think I enjoyed the flavor of the skin the most. I basted with the juice a half an hour (instead of 15 minutes) by mistake before it was done so the bits of apricot charred. But, it was still divine. The sauce was sweet and tart at the same time. Good Luck Chef!
A very nice recipe - just as the title states, it was wonderfully fruity and also very easy to make! I was a bit put off by the addition of 4 tablespoons of soy sauce - it was a bit too salty for our tastes and we felt that it was "fighting" with the fruit flavours, but we still enjoyed it. We all loved the addition of the fennel seeds and next time I make it, I will cut down on the soy sauce as well as the oil, using 1 tablespoon instead of 2. A great RSC recipe, and well worth trying out - thanks!