Total Time
55mins
Prep 10 mins
Cook 45 mins

I originally thought I would make Israeli Orange Chicken, but as I looked through the ingredients I had on hand, this recipe emerged. I hope you enjoy as much as we did. We served this with some rice pilaf and sautéed swiss chard and mushrooms. This could also be prepared using bone-in breasts to cut some of the fat. I've also made this with the skin removed, to help cut the fat.

Ingredients Nutrition

Directions

  1. Separate skin from chicken, leaving it attached at the ends. Season with half the salt and pepper, and all of the cumin, coriander and paprika. Place in a casserole dish so they are snug with each other.
  2. Chop the green onion in 1" pieces, sprinkle half around the chicken, and put the other half under the skin of the chicken.
  3. Zest and juice the orange and the lime. Add the grated ginger, minced garlic, honey, wine and the rest of the salt and pepper.
  4. Pour citrus sauce over, around and under the skin of the chicken, making sure to not wash off the dry seasoning from the chicken.
  5. Bake at 375°F for about 45 minutes, or until chicken juices run clear.

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