BASIL ORANGE CHICKEN
A simple marinade that makes a wonderfully flavorful and moist chicken. Alternately you can grill the chicken after it marinates. Time does not include marinating.
Provided by KelBel
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the chicken and pat dry. Place in a sealable plastic food storage bag.
- Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly.
- Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade.
- Brown the chicken on both sides in the vegetable oil in a skillet; drain. Arrange the chicken in a glass baking dish. Pour the reserved marinade over the chicken.
- Bake at 350 degrees for 25 minutes or until tender. Serve hot or cold.
Nutrition Facts : Calories 249.9, Fat 11.8, SaturatedFat 1.4, Cholesterol 68.4, Sodium 77.1, Carbohydrate 7.6, Fiber 0.1, Sugar 7.3, Protein 27.4
HONEY ORANGE BASIL CHICKEN
Very easy recipe. I catered an informal wedding for a friend and this was the main dish. It received rave reviews. Serve with rice medley and salad. Good recipe for working folks.
Provided by MOMZRIGHT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 8
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. Place chicken in the bag, seal, and marinate in the refrigerator overnight.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Place the chicken on the grill, and discard marinade. Cook chicken 15 minutes, turning once, or until juices run clear.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.3 g, Cholesterol 67.2 mg, Fat 9.7 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 204.7 mg, Sugar 5 g
CHICKEN PROVENCAL WITH SAFFRON, ORANGE & BASIL
This dish is often served with rice or slices of crusty bread, but soft polenta is also a good accompaniment. Niçoise olives are preferred; other olives are too potent. Adapted from Cook's Illustrated (2003).
Provided by TxGriffLover
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees. Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.
- Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and saffron and scrape up browned bits from pan bottom with wooden spoon. Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using). Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
- Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1 teaspoon orange zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1/2 teaspoon zest with basil. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
- Tip: Removing the pits from tiny niçoise olives by hand is not an easy job. Cover a cutting board with a clean kitchen towel and spread the olives on top, spacing them about 1 inch apart. Place a second clean towel over the olives. Using a mallet, pound all of the olives firmly for 10 to 15 seconds, being careful not to split the pits. Remove the top towel and, using your fingers, press the pit out of each olive.
Nutrition Facts : Calories 558.8, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 650.9, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36
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