Hot Chicken with Honey and Orange Juice
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken
- 8 chilli pepper (s), red, small
- 1 piece (s) ginger, fresh, about 3-4 cm long
- 3 clove (s) garlic
- 1 teaspoon, leveled cinnamon, ground
- Salt and pepper, black, freshly ground
- 3 tablespoon honey
- 6 tablespoon orange juice, freshly squeezed
- 1 pinch (s) saffron
- 400 g rice, basmati or alternatively other lon rain
- 1 tablespoon butter
- 4 tablespoon barberries, dried
- 1 cup soup vegetables
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C.
- Cut the chicken into 8 pieces, remove the skin and wing tips (use for broth).
- Puree the chili peppers, ginger and garlic cloves in the kitchen utensil or mortar. Mix in the salt, black pepper and cinnamon.
- Rub the chicken pieces well with the spice paste. It is essential to put on kitchen gloves or put plastic bags (freezer bags) over your hands. Place the seasoned chicken pieces in a baking pan.
- Mix orange juice with honey and pour over the chicken pieces. Bake in the oven, basting the sauce occasionally, until the chicken pieces are cooked through. Cooking test: pierce a piece of chicken with the tip of a knife, the juice should no longer be reddish.
- To prevent the sauce from evaporating, the dish can be covered with aluminum foil. Remove the aluminum foil 15 minutes before the chicken is done.
- In the meantime, cook a broth from the leftover chicken and the soup vegetables. Cook the rice in the broth until it is done (basmati rice must always be washed thoroughly first). If the broth is not salted, add a little salt.
- Heat the barberries with the butter, saffron and 2 tablespoons of water, let simmer for about 3 minutes and spread over the served rice.
- If there are no barberries, sauté the rice in the butter before cooking and add the saffron to the broth.
- A green salad with fresh herbs is an excellent addition to the dish.
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