Discussion Boards
Orange Spice Chicken Casserole
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"When the right fruit is paired with the right meat - as in this wonderful winter warmer - it makes for a very satisfying entree. This casserole's slightly spicy sauce has aroma and flavour appeal."
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Ground coriander
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2 tsp.
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10 mL
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Ground cumin
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2 tsp.
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10 mL
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Ground ginger
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2 tsp.
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10 mL
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Chilli powder
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1 tsp.
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5 mL
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Freshly ground pepper
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1 tsp.
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5 mL
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Ground cinnamon
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1/2 tsp.
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2 mL
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Salt
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1/2 tsp.
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2 mL
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Freshly squeezed orange juice
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1 cup
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250 mL
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Dry white wine (or alcohol-free)
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1/2 cup
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125 mL
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Liquid honey
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1/4 cup
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60 mL
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Olive (or cooking) oil
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2 tbsp.
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30 mL
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Pitted prunes
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1 cup
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250 mL
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Dried apricots, halved
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1 cup
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250 mL
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Pimiento-stuffed olives
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1/2 cup
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125 mL
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Boneless, skinless chicken thighs, halved
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2 1/4 pound
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1000 gr.
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Medium orange, cut into 1/4 inch (6 mm) slices
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1
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1
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Combine first 11 ingredients in small bowl.
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Place prunes, apricots and olives in 3 quart (3 L) casserole. Arrange chicken over top. Pour orange juice mixture over chicken.
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Arrange orange slices over chicken. Cover. Bake in 350°F (175°C) oven for 30 minutes. Remove cover. Bake for 50 minutes, basting twice, until sauce is slightly thickened and chicken is tender. Serves 8.
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1 Serving:
372 Calories; 11.3 g Total Fat; 390 mg Sodium; 26 g Protein; 43 g Carbohydrate; 4 g Dietary Fibre
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Recipe reprinted from Cooking at Home Magazine, December / January 2001 © Company's Coming Magazines Limited.
www.companyscoming.com
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