Israeli Orange Chicken Recipes

ISRAELI ORANGE CHICKEN

Steps:

• Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole, peeled orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 degrees F for 1/2 hour. Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If it is browning too quickly, cover with foil. Baste again after 1/2 hour. Continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.

ISRAELI SPICE CHICKEN

Steps:

• Israeli Spice Rub:
• For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
• Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
• Grill chicken 6 or 7 minutes on each side or until juices run clear.
• Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

ISRAELI ORANGE CHICKEN

Steps:

• Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350℉ for ½ hour. Remove chicken from the oven, turn over, and smear with honey. Suround the chicken with the secon orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after ½ hour. continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.

ISRAELI ORANGE CHICKEN

Steps:

• Rinse and dry chicken. Sprinkle with salt and pepper.
• Insert one whole orange in the chicken. Place in roasting pan, breast side down, and surround it with onion slices.
• Mix juice with ginger and pour over chicken. Roast uncovered at 350 degree F for 1/2 an hour.
• Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with second orange slices and return to oven.
• After five minute, baste with wine and orange juice. If browning occurs to quickly, cover with foil.
• Baste again after 1/2 hour, continue cooking until drumsticks are removed easily, about 1 more hour.
• Remove the orange from the chicken, and slice it. Garnish with herbs as per taste. (this is unclear to me, but it may refer to salt and pepper).

SABRA CHICKEN

Steps:

• In a large glass bowl, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper.
• Allow it to marinate in the fridge for 2 hours.
• Lift the chicken out of the marinade; pat it dry and reserve the chicken& marinade separately.
• In a deep heavy skillet or shallow pan, large enough to hold the chicken in one layer, heat oil over medium-high heat.
• Brown the chicken on all sides; transfer it to a plate.
• In the same pan, cook the onions over low heat until they start to change color.
• Pour in the marinade and simmer gently for 10 minutes, stirring occasionally.
• Return the chicken to the pan and simmer it, partially covered, basting the chicken with the pan juices and turning the pieces over very low heat for about 35 minutes or until chicken juices run clear when flesh is pierced with a sharp knife.
• Transfer the chicken to a warm serving platter and keep it warm.
• Skim off any excess fat.
• Add olives to pan and boil rapidly over high heat until glossy and starting to thicken.
• Pour them over the chicken and sprinkle with mint.

ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS

Steps:

• Preheat oven to 350°F.
• Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
• Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
• Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
• Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
• Add the chicken stock and return to boil.
• Immediately add the couscous. Cover skillet tightly and remove from heat.
• Keep skillet covered 5 minutes or until liquid is absorbed.
• Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
• Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
• Season with salt and pepper to taste, if necessary.
• Transfer the couscous to a platter and place the chicken breasts on top.
• Serve with warm pita bread, tzatziki and imported olives.