Orange Chicken

Orange chicken turned out to be a real winner in our home. The sweet citrus taste of an orange juice reduction combined with the flavors of oven roasted chicken and the salad dressing blend very well to make anyone's taste buds do the boogaloo.

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.

Orange 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.

Place chicken on a serving platter and generously ladle the reduction over the chicken.

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!

SMC