Maple Syrup Orange Chicken Food

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE

Steps:

• Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
• In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
• Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

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.

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.

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.

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

MAPLE-GLAZED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

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.

ROAST CHICKEN WITH MAPLE-SOY GLAZE

Steps:

• Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.
• Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.
• Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).
• Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

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-ORANGE SYRUP

Steps:

• Heat all ingredients until warm.

MAPLE SYRUP CHICKEN

Steps:

• Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature.
• Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice.

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.

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.

STOVE TOP BONELESS SKINLESS CHICKEN THIGHS

Steps:

• ⭐️Boil orange juice with maple syrup and butter. Over medium heat, add orange juice, maple syrup, and butter to a large oven-safe pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in orange zest and thyme.
• ⭐️Cook the chicken thighs. Add chicken thighs. Season with salt and pepper. Cook for 5 minutes then flip the chicken over to brown the other side. Cook for 10 minutes or until internal temperature reaches 165 degrees.
• ⭐️Broil to crisp the chicken. Broil for 3-5 minutes for golden brown chicken (optional).

ORANGE, MAPLE AND MUSTARD CHICKEN DRUMSTICKS WITH COLESLAW

Steps:

• Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge.
• Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through.
• To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside.
• Serve the drumsticks hot or at room temperature, with the coleslaw on the side.

ORANGE-MAPLE SYRUP MARINADE FOR CHICKEN

Steps:

• Combine all ingredients in a bowl.Put chicken in a bag. Add marinade. Close bag and shake vigorously.Refrigerate for 2 to 12 hours.Remove meat and discard marinade.

MAPLE-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
• Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

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.

MAPLE SYRUP CHICKEN!!!!!!!!!!!!!!!! OMG!!!

Steps:

• Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
• In a large skillet, heat oil over medium-high heat.
• Season chicken with salt and pepper. A
• dd chicken to pan, and sauté on both sides till nicely browned.
• Remove chicken from pan.
• Add broth, maple syrup, thyme and garlic.
• Bring to a boil, stirring frequently for a couple minutes.
• Add vinegar and mustard and cook for another minute.
• Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Serves six.