By Nasseh on December 01, 2008
Photo by 2Bleu
Photo by 2Bleu
"This recipe originates from Israel. The times shown does not list 1 hour marinating time."
Serving Size: 1 (329 g)
Servings Per Recipe: 4
"Very moist and juicy! Not what I'm used to for orange chicken (the type from the chinese take out) but so much better! Also much healthier. I love that this wasn't breaded and then coated with a thick sauce. Thanks so much for sharing your delicious recipe."
"This is good. DD (toddler) and I liked it a lot served with Basmati rice and salad greens. I used regular mustard as we don't like hot spicy food, sea salt for the salt and freshly ground black pepper. Made for Ramadan Tag."
"Warning! This chicken is EXTREMELY moist! I didn't even marinate before baking, just added the ingredients and put it straight into the oven. The sauce (or glaze), which is made up of mustard (we used a combo of yellow and spicy brown), OJ, and onion (we used dried) creates a wonderful and very flavorful sauce that during dinner, we pondered having this over a bed of salad greens and the sauce as dressing... and that's exactly how we'll serve it next time. Perhaps add some dried cranberries in there too. :)Thanks Nasseh, for posting such a simple and versatile recipe that produces a VERY tender & VERY moist chicken! We love it!"
"By now, if I see a good chicken recipe, I cant pass it up. This was one of them. The only adjustment I made was that I cut the salt in half to an 1/8 of a teaspoon. The orange flavor is FANTASTIC !! This is a definate make again, because the kids wanted more. Made for New Zaar Tag."