Maple Orange Chicken Food

ORANGE-MAPLE GLAZED CHICKEN

Steps:

• In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside., Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with orange juice mixture.

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE

Steps:

• To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
• Toss with hot chicken and sprinkle with sesame seeds to coat.

ORANGE CHICKEN

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

HAPPY ORANGE MAPLE CHICKEN

Steps:

• preheat oven to 400 degrees F.
• rinse chicken breasts and pat dry.
• mix together 1/2 cup fresh orange juice and 1/2 cup real maple syrup.
• if you have time, put the chicken in a plastic ziploc bag, pour in the mixture and let sit for an hour.
• put the chicken in a pan, pour the juice / syrup mixture over the chicken.
• cover and bake for about 35 minute.
• uncover and bake for another 5- 10 min or until done.

MAPLE-ORANGE SAUCED CHICKEN BREASTS

Steps:

• Salt and pepper both sides of chicken breasts.
• Over medium-high heat, heat olive oil in large frying pan.
• Add the chicken breasts and quickly brown 2-3 minutes on each side, turning once.
• Transfer chicken breasts to heat-proof plate and tent with tin foil to keep chicken warm.
• Reduce heat to medium-low and sauté the garlic, onion, and fennel, just until onion is transparent, adding more olive oil if necessary.
• In bowl or large measuring cup, combine the orange juice, orange rind, 1 cup of chicken stock, maple syrup, ginger, and marmalade. Pour into frying pan.
• Over medium heat, heat sauce to boiling, then add the chicken breasts, cover, and reduce heat to simmer.
• Cook chicken slowly for approximately 10-12 minutes, turning and basting chicken with the sauce 2-3 times.
• In small dish, whisk together the cornstarch with the reserved ¼ cup cold chicken stock. Add apx. 1 tbsp of the hot liquid to the cornstarch mixture and whisk well until mixture is smooth. Stir into hot mixture.
• Continue cooking chicken, stirring occasionally until sauce is thickened and internal temperature of the chicken breasts reaches 165°F on a meat thermometer.

MAPLE AND ORANGE GLAZED CHICKEN

Steps:

• Pick any visible fat from off the chicken and wash and dry.
• Dredge the pieces of chicken in the seasoned flour, patting to remove excess flour.
• Heat the olive oil in a large skillet.
• Pan fry the chicken, presentation side first, in the hot olive oil until nicely browned on both sides.
• While the chicken is browning, combine the remaining ingredients in a measuring cup.
• Remove the browned chicken from the pan and place in a shallow casserole dish.
• Add the sauce ingredients, scraping to deglaze the pan, then pour over the chicken in the dish.
• Bake in a 350*F oven for 20 minutes until nicely glazed and the chicken is cooked through.

MARY'S MAPLE & ORANGE GLAZED CHICKEN

Steps:

• Make several diagonal slashes across each chicken breast. Tip the other ingredients into a wide shallow bowl and swirl them together until everything is well mixed. Add the chicken breasts and turn them in the mixture until they are evenly coated. At this point you can cover the dish with cling film and chill the chicken for 24 hours, but it's also fine to cook them straight away.
• Preheat the grill or light the BBQ. Then cook the chicken for 5-6 minutes each side, turning once and brushing or spooning over more marinade as you go, until the chicken is browned and glossy. Serve the chicken on a bed of dressed salad leaves.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

ORANGE MAPLE CHICKEN THIGHS

Steps:

• Preheat oven to 400F.
• Season chicken thighs with salt and pepper.
• Heat large, oven-safe pot over medium heat. Add orange juice, maple syrup, and butter. Bring to a boil, reduce heat and simmer 5 minutes. Stir in orange zest and thyme. Add chicken thighs and cook 5 minutes. Flip chicken, place the pot into the oven and cook 10 minutes, or until internal temperature reaches 165F.
• For golden brown chicken, place under broiler 3-5 minutes before removing from oven.

MAPLE SYRUP ORANGE CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Line a 9 x 13-inch baking pan with nonstick foil.
• Place chicken quarters skin-side up on the prepared pan.
• Remove the zest from the orange with a grater, then juice the orange.
• Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
• Brush orange mixture over the chicken pieces.
• Bake 45 to 50 minutes, until done, basting midway with drippings.

MAPLE-ORANGE CHICKEN BREASTS

Steps:

• HowToStep
• Combine orange juice, maple syrup, lemon juice and salt in a 9x13-in baking pan. Add chicken, turning to coat completely. Cover with foil and marinate in refrigerator for 4 hours. ##Position rack in centre of oven, then preheat to 375°F. ##Bake, still covered with foil, until an instant-read thermometer inserted into thickest part of breast reads 165°F, about 20 minutes per side.

MAPLE-GLAZED CHICKEN

Steps:

• Preheat oven to 350°F/180°C.Wash chicken inside and out under cold running water and pat dry.Set chicken on a grill in a casserole and roast uncovered for 30 min.In a bowl, mix remaining ingredients, except butter, together. Brush maple sauce on chicken.Dot with knobs of butter and roast uncovered for another 30-40 min.Baste chicken with maple sauce during roasting.Serve with puréed sweet potatoes and green beans.

MAPLE & ORANGE CHICKEN WITH PEPPERED PECANS

Steps:

• Mix orange juice, mustard, garlic, maple syrup, sunflower oil and vinegar in a bowl. Marinade chicken for at least 4 hours, but overnight is even better.
• For the pecans, melt the butter, and stir in tabasco, pepper flakes and garlic. Stir in the pecans. Spread onto a flat baking sheet and bake on a really low temp - approx 120C for an hour. Be careful that the pecans don't burn though.
• After marinading, remove the chicken and pour marinade into a small pan, bring to the boil, stirring until the marinade reduces to a sticky glaze. The oil will stop the Maple syrup from burning.
• Grill or barbecue the chicken breasts, turning and brushing with the glaze regularly until the chicken is cooked but still juicy.
• Serve the chicken with the remaining glaze as a sauce, along with the peppered pecans and whatever else takes your fancy.

MAPLE-GLAZED CHICKEN

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

Steps:

• Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker.
• In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables.
• Cover and cook on LOW for 4 hours or on HIGH for 2 hours.

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES

Steps:

• Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.