Cocoa Orange Braised Chicken Food

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EAST AFRICAN BRAISED CHICKEN



East African Braised Chicken image

This is a wonderful dish I found in "Cooking Light" magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result.

Provided by L. Duch

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 whole chicken, cut up into serving pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3 cups vertically sliced onions
1 tablespoon peeled chopped fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground red pepper
2 garlic cloves, thinly sliced
1/2 cup reduced-sodium fat-free chicken broth
1/2 dry white wine
3 tablespoons chopped pitted dates
3 tablespoons golden raisins

Steps:

  • Preheat oven to 350°F.
  • Sprinkle chicken with salt and black pepper.
  • Heat oil in a Dutch oven over medium-high heat.
  • Add chicken, cook 4 minutes on each side or until golden brown.
  • Remove the chicken from pan.
  • Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
  • Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
  • Stir in chicken, broth and the remaining ingredients, and bring to a boil.
  • Cover and bake at 350°F for 1 hour.

CREAMY BRAISED CHICKEN



Creamy Braised Chicken image

A smooth and delicate cream sauce gives special taste to these tender chicken breast accompanied by sweet pearl onions and sauted mushrooms. This dish is so rich tasting, you'll want to serve it to company.

Provided by Barb G.

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb white pearl onion
1 cup thinly sliced onion
1/2 cup sliced carrot
1/2 cup thinly sliced celery
1 tablespoon butter, divided
2 teaspoons butter, divided
6 boneless skinless chicken breast halves
1 cup Chardonnay wine (or other dry white wine or chicken broth)
1 1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons flour
1/2 cup fat-free evaporated milk
1/2 lb fresh mushrooms, quartered

Steps:

  • In a Dutch oven or large skillet, bring 6 cups water to a boil; add pearl onions; boil 3 minutes, drain & rinse in cold water; peel and set aside.
  • In the same pan, saute sliced onions, carrot and celery in 1 tablespoon butter until tender; remove vegetables; set aside.
  • Add chicken to the pan; brown on both sides; remove and keep warm.
  • Add wine; simmer until reduced to 1/2 cup; stir in broth and seasonings.
  • Return chicken to pan; cover and simmer 5 minutes or until juices run clear; Remove chicken to platter; keep warm.
  • Combine flour and milk until smooth; gradually stir into pan; bring to a boil; cook and stir for 2 minutes or until thickened.
  • Return vegetables to pan; remove from heat; cover and set aside.
  • In a nonstick skillet, saute reserved pearl onions in remaining butter until tender; remove and set aside.
  • In the same pan, saute mushrooms until tender.
  • Add onions & mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables, serve.

ORANGE BRAISED CHICKEN BREASTS WITH CAPERS



Orange Braised Chicken Breasts With Capers image

Make and share this Orange Braised Chicken Breasts With Capers recipe from Food.com.

Provided by ellie3763

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 large boneless skinless chicken breasts
3 garlic cloves, crushed
1 onion, thinly sliced
1/2 teaspoon ground cumin
3/4 cup fresh orange juice
2 tablespoons lemon juice
1 teaspoon finely grated orange zest
black pepper
2 teaspoons capers, drained

Steps:

  • Heat the oil in a large frying pan, add the chicken and brown on both sides. Remove from pan with some tongs and set aside.
  • Reheat the oil in the pan, add the garlic and onion and sauté for 5 minutes, stirring, until just beginning to brown.
  • Add the cumin, orange and lemon juices, orange zest and pepper, mix well then add the chicken, cover and simmer for 10 minutes.
  • Spoon the juices over the chicken then add the capers, re-cover and simmer for a further 10-15 minutes, or until chicken is cooked through. Serve immediately.

Nutrition Facts : Calories 203.1, Fat 6.7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 181.5, Carbohydrate 9, Fiber 0.8, Sugar 5.3, Protein 25.9

BRAISED ORANGE CHICKEN



Braised Orange Chicken image

Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.

Provided by The Gruntled Gourmand

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
4 bone-in chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups orange juice (no pulp)
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
1 pinch salt and ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
  • Cook and stir onion in the same skillet until softened, about 5 minutes.
  • Stir in garlic; cook and stir until fragrant, about 1 minute.
  • Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
  • Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g

BRAISED CHICKEN WITH OLIVES AND CITRUS



Braised Chicken With Olives and Citrus image

In Israel, chicken with olives is a simple midweek dish, but this braised chicken with olives and citrus, while still simple, is a delicious step up.

Provided by Einat Admony

Yield Serves 4 to 6

Number Of Ingredients 18

4 chicken legs or 8 thighs or 8 large drumsticks
½ cup pitted olives (cracked green, Moroccan oil-cured, Manzanilla, or Kalamata olives)
1 medium yellow onion, halved and sliced
4 wedges preserved lemon, store-bought or homemade, pulp and seeds scraped out
2 dried Persian limes, cracked
1 lemon, thinly sliced and seeded
3 Tbsp. extra-virgin olive oil
1½ tsp. honey
1 Tbsp. kosher salt
1 cup coarsely chopped fresh cilantro, plus a handful of whole leaves for serving (optional)
2 large garlic cloves, smashed
½ tsp. ground turmeric
1½ tsp. ground cumin
1 tsp. sweet paprika
Pinch of chile flakes
1 cup homemade or low-sodium store-bought chicken stock
1 cup fresh orange juice
Cooked couscous, for serving

Steps:

  • Preheat the oven to 400°F.
  • Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and chile flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs.
  • Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.
  • Cover with aluminum foil and bake for 40 minutes. Remove the foil and, using tongs or a couple of spoons, turn the chicken pieces skin-side up. Bake, uncovered, for another 20 to 25 minutes, until the chicken is cooked through and the skin is nicely browned and crackly. To check for doneness, make a small incision in the thickest part of a chicken thigh and make sure the juices run clear. If they are still pink, baste the skin with the pan juices to prevent the chicken from drying out and roast for another few minutes.
  • Sprinkle with the cilantro leaves (if using) and serve over couscous.

COCOA-ORANGE BRAISED CHICKEN



Cocoa-Orange Braised Chicken image

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't made it yet, but the recipe description sounds like it is inspired by mole--but quicker and easier to make. My DH loves mole, so I want to try this out on him and see if he likes it!

Provided by Halcyon Eve

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken thighs, trimmed of fat
2 tablespoons olive oil
1 onion, peeled and chopped (about 1/2 lb)
2 garlic cloves, peeled and minced
1 1/2 tablespoons unsweetened cocoa powder (not Dutch process cocoa)
1 1/2 tablespoons chili powder
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon (preferably Ceylon)
1 1/4 cups reduced-sodium fat-free chicken broth, divided
2 oranges, washed and patted dry (about 1 1/2 lbs total)
1/4 cup orange muscat dessert wine (or use a sweet white wine, if you can't find the dessert wine)
salt
Italian parsley (sprigs for garnish, also called flat-leaf parsley)

Steps:

  • Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
  • Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
  • Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
  • Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
  • Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
  • When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

Nutrition Facts : Calories 394.8, Fat 16.6, SaturatedFat 3.5, Cholesterol 188.9, Sodium 226.5, Carbohydrate 15.1, Fiber 3.8, Sugar 8.6, Protein 46.5

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