Orange Chicken -
Orange Juice Reduction:
1-6 oz. can of frozen orange juice concentrate
2 tablespoons orange marmalade
2 tablespoons butter
1/4 cup Grand Mariner (optional)
½ cup chicken drippings
Cook orange juice concentrate in a sauce pan on a medium heat until the consistency is like a light syrup. About 20 minutes.
Add 2 tablespoons of butter and some of the chicken drippings with fat removed.
Keep warm to serve over chicken.
1- whole chicken cut-up - skin on (We used a pack of drumsticks and wings this time)
2 ounces olive oil
2 tablespoons garlic powder
2 tablespoons coarse salt
2 tablespoons black pepper
1 teaspoon cayenne pepper
1 orange cut in half
1 lemon cut in half
Brush chicken pieces with olive oil and season with salt, pepper, garlic powder and cayenne on all sides. Brown in a an oven safe skillet or Dutch oven on all sides with 1 tablespoon of olive oil. Add lemon and orange juices from fresh cuts.
Place skillet or Dutch oven into a 350 degree oven for 45 minutes uncovered. Check temperature of largest piece it be at least 175 degrees before removing from oven.
As a weekend bonus you need to try this Creamy Artichoke and Guacamole dressing.
Over romaine lettuce, chopped red onion and tomato. Mix together your favorite homemade Ranch Dressing or 1 small bottle of regular Ranch dressing, 1 cup guacamole, one 10 ounce jar marinated artichoke hearts (drained). Add garlic to taste. Blend entire mix in food processor and chill. Serve over Salad.
Enjoy your weekend!