Orange chicken

Name: Orange chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 Onion; 1 can(s) (850 ml, drainer: 720 g) Wine Cabbage; 1 Bay leaf; 1 TABLESPOON Juniper berries; 3 Oranges; 2 TABLESPOONS Honey; 1 package (450 g) frozen potato balls; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 Onion
1 can(s) (850 ml, drainer: 720 g) Wine Cabbage
1 Bay leaf
1 TABLESPOON Juniper berries
3 Oranges
2 TABLESPOONS Honey
1 package (450 g) frozen potato balls
7-10 Tbsp Grease

Directions

1
Peel and chop the onions and stew them in hot lard. Add sauerkraut, bay leaf and juniper berries and braise
2
Rub the chicken with salt, pepper and paprika and place it on the fat pan of the oven. Spread cabbage around the chicken. Roast in the preheated oven (electric cooker: 200 °C/ convection oven 175 ° C/ gas: level 3) for approx. 15 minutes
3
Peel 2 oranges, remove white skin. Cut the fillets from the parting skins, collect the juice. Squeeze the rest of the orange, mix juice and honey. Pour 2/3 of the juice and 100 ml water on the cabbage, continue to braise for about 45 minutes. Spread the rest of the juice on the chicken 15 minutes before the end of the cooking time. fold orange fillets into the cabbage, season and continue cooking
4
Heat the oil. Fry the potato balls for about 10 minutes until golden brown. Arrange everything on a plate