Prep 23 mins
Cook 1 hr
My 19 year old Grandson had one word for this "Yummy"
- 2 large oranges
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1 medium onion, finely chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons water
- 1 tablespoon tomato paste
- salt & pepper
- Thinly pare the rind from 1 orange, and cut the rind into thin strips.
- Grate the rind from the other orange, and squeeze the juice from both.
- Heat the oil in a frying pan, add the chicken pieces and brown on both sides.
- Remove from the pan and keep warm.
- Add the onion to the fat remaining in the pan and gently fry for 5 minutes.
- Drain off any fat, then add the Worcestershire sauce, water, tomato paste, orange rind (strips and grated) and juice. Bring to the boil and season lightly with salt and pepper.
- Line a shallow ovenproof dish or roasting pan with foil, leaving enough on either side to over lap in the middle. Place the chicken on the foil, spoon over the orange sauce, then cover wit h the foil, securing the edges by folding together.
- Bake at 180 C for 1 hour.
- To serve, spoon the juices over the chicken.
I did this as a crockpot recipe. I used the ingredients to make the sauce and poured it over the chicken in the pot. Yummy!
It did take a while to chop the rind, and, since my oranges were huge and homegrown (i.e. with tons more flavor than store-bought), I only used 1. I also used boneless skinless leg meat and omitted the oil. My husband, normally stoic about my kitchen experiments, actually spoke up and said he liked this dish! I used some of the sauce to flavor Costco stir-fry veg mix, and the dinner disappeared before the rice was half-ready :)) I can imagine this will be a great make-ahead dish for my Shabbat dinners. Thanks, Ms. Randal!