Orange Chicken With Sweet Potatoes Food

ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Layer sweet potatoes in a 3-qt. slow cooker. In a large bowl, combine 2/3 cup flour and seasonings; add chicken, 1 piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in butter until lightly browned, 3 minutes on each side. Arrange chicken over sweet potatoes. , Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange zest until blended. Add mushrooms; pour over chicken. Cover and cook on low until chicken and potatoes are tender, 3-4 hours. Serve with rice.

GLAZED CHICKEN WITH FRUIT AND SWEET POTATOES

Steps:

• Heat 1 cup stock, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil.
• Place the chicken, potato and onion into a roasting pan. Pour the stock mixture over all. Cover the pan.
• Bake at 450 degrees F for 15 minutes. Pour the remaining stock into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
• *Use dark and golden raisins, apricots and apples.

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-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES

Steps:

• Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
• In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
• Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
• Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

CHARRED CHICKEN WITH SWEET POTATOES AND ORANGES

Steps:

• Preheat oven to 450°F. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
• Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
• Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don't smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18-22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
• Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.
• Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.

SWEET ORANGE CHICKEN

Steps:

• Place flour in a dish or bowl; add chicken, a few pieces at a time, tossing to coat. Place in a 3-qt. slow cooker., In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce and ginger; pour over chicken. Cover and cook on low until chicken juices run clear, 6-8 hours. Serve with rice or noodles if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

SWEET AND SOUR ORANGE CHICKEN

Steps:

• Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
• Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
• Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
• Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
• Combine cornstarch and 3 tablespoons water in a small bowl.
• Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
• Pour sauce over chicken and serve.

CROCK POT ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Place sweet potatoes in bottom of a med to large slow cooker.
• Rinse chicken breasts and pat dry.
• Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
• Thoroughly coat chicken in flour mixture.
• Place chicken on top of sweet potatoes.
• Combine soup with remaining ingredients.
• Stir well and pour over chicken and sweet potatoes.
• Cover and cook on low 8-10 hours or high 4 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.

ORANGE GLAZED ROAST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 375. In small sauce pan combine first 6 ingredients. Cook over low heat for 3-4 minutes or until marmalade is melted. Stir occasionally.
• Place chicken in ungreased cake pan. Brush with 1/2 of basting sauce. Toss potatoes and onion with oil, place around chicken. Bake for 25 minutes.
• Soak cranberries in OJ. Remove pan. Brush chicken with remaining basting sauce. Stir to coat with pan juices. With slotted spoon, sprinkle cranberries over vegetables, drizzle with juice. Bake for 20 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.

ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Layer sweet potatoes in a 3-quart slow cooker.
• In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
• In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned.
• Arrange chicken over sweet potatoes.
• Place remaining flour in a small bowl.
• Stir in the soup, pineapple juice, brown sugar and orange peel until blended.
• Add mushrooms; pour over chicken.
• Cover and cook on low for 3 1/2 to 4 hours on high, 8 on low or until a meat thermometer reads 170* and potatoes are tender.
• Serve with rice.

CRANBERRY CHICKEN WITH SWEET POTATOES

Steps:

• Preheat oven to 350°.
• Peel potato and slice thin. Place evenly in a 8x8 baking dish sprayed with non-stick spray.
• Alternately, you can slice potatoes, drizzle with EVOO' and roast them ona baking sheet at 400° until slightly tender before lining the 8x8 baking dish with them and placing chicken over.
• Place chicken breasts on top of potatoes.
• Combine all other ingredients and pour over chicken.
• Bake uncovered for 50-60 minutes until chicken is done and potatoes are tender.
• Note: Optional: Sprinkle sweet potato with EVOO and roast in oven sprinkled prior to layering in 8x8.

CROCK POT ORANGE-CURRY CHICKEN WITH SWEET POTATO PILAF

Steps:

• Toss together all the pilaf ingredients except the chicken stock.
• Spread the pilaf in the bottom of a 6 qt, oval crock pot.
• Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
• Place the chickens into the crock pot on top of the pilaf.
• Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
• Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
• Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.