Oriental orange chicken

Name: Oriental orange chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 1–2 Garlic cloves; 20 g fresh ginger; 600 g Potatoes; 3 (approx. 800 g) Oranges; 1 heaped Tsp Instant Clear Chicken Bouillon; 1 (0,1 g) Bag/tin Saffron in threads; 1 (approx. 500 g) Chicken breast on the bone; 4 (approx. 300 g) Chicken drumsticks; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small cinnamon sticks; 3-4 Stem(s) Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
1–2 Garlic cloves
20 g fresh ginger
600 g Potatoes
3 (approx. 800 g) Oranges
1 heaped Tsp Instant Clear Chicken Bouillon
1 (0,1 g) Bag/tin Saffron in threads
1 (approx. 500 g) Chicken breast on the bone
4 (approx. 300 g) Chicken drumsticks
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small cinnamon sticks
3-4 Stem(s) Parsley

Directions

1
Peel onions and garlic. Cut onions into slices, chop garlic. Peel ginger, dice very finely. Wash, peel and chop potatoes. Cover with cold water.
2
Squeeze 1 orange. Boil 300 ml water. Dissolve chicken stock and saffron in it. Wash chicken breast and legs, dab dry. Heat oil in a frying pan, fry chicken parts in it, turning them well.
3
Season with salt and pepper. Remove from the roaster. Fry onions, garlic and ginger in hot frying fat. Drain the potatoes, add them and also fry them. Season with salt and pepper, add cinnamon sticks.
4
Pour on saffron chicken stock and orange juice, spread chicken pieces on top and braise without lid in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 45 minutes. Peel 2 oranges so that the white skin is removed all around.
5
Cut oranges into half slices. Put the orange slices into the roaster 10-15 minutes before the end of the cooking time and braise them as well. Wash parsley, shake dry and chop except for a little bit for garnishing.
6
Remove the chicken breast from the bone and cut the fillets into slices. Arrange on a deep plate together with the legs and the orange potatoes. Sprinkle with parsley and garnish.