Tasty orange chicken is perfect with a pilaff scattered with dried fruit and nuts.
Cooking Time
Preparation Time :10 Min
Cook Time : 1 Min
Total Time : 11 Min
Ingredients
Serves :
4 oranges, halved
2 x 1.5kg chickens, cleaned
olive oil cooking spray
1/4 cup lemon juice
1/4cup olive oil
2 tablespoons medium dry sherry
1 tablespoon caster sugar
1/4 cup flat-leaf parsley leaves, to serve
Directions
Preheat oven to 180°C. Juice oranges. Set 3/4 cup of juice aside. Place orange skins into chicken cavities. Spray chickens with oil. Season with salt and pepper. Place onto a rack in a large roasting pan. Roast for 1 hour 10 minutes or until juices run clear when chicken thighs are pierced with a skewer. Cool to room temperature.
Remove skin and flesh from chickens. Discard skin and bones. Shred chicken.
Combine reserved orange juice, lemon juice, oil, sherry, sugar, and salt and pepper in a screw-top jar. Shake to combine.
Spoon pilaf (see related recipe) into serving bowls. Top with chicken. Drizzle with dressing. Season with salt and pepper. Sprinkle with parsley. Serve.
