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.
- 3 chicken leg quarters, rinsed and patted dry
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons coriander
- 1 teaspoon sweet paprika
- 2 green onions, cleaned and trimmed
- 1 navel orange
- 1 lime
- 1 tablespoon fresh ginger, freshly grated (about 2-inch piece)
- 2 garlic cloves, minced
- 1 tablespoon honey
- 2 tablespoons sherry wine (or other white wine)
- 2 teaspoons coarse salt (or to taste)
- freshly grated pepper
- 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.
- Chop the green onion in 1" pieces, sprinkle half around the chicken, and put the other half under the skin of the chicken.
- Zest and juice the orange and the lime. Add the grated ginger, minced garlic, honey, wine and the rest of the salt and pepper.
- Pour citrus sauce over, around and under the skin of the chicken, making sure to not wash off the dry seasoning from the chicken.
- Bake at 375°F for about 45 minutes, or until chicken juices run clear.