Sticky Orange Chicken With Parsnips Maple Pecans Recipes

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STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS



Sticky orange chicken with parsnips, maple & pecans image

Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 13

2 blood oranges , 1 juiced, 1 thickly sliced
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp sherry vinegar
1 tbsp wholegrain mustard
1 tbsp cranberry or redcurrant jelly , melted
2 parsnips , quartered, peeled and the core cut out and discarded
4 chicken thighs , skin on
140g small shallots , left whole but peeled
2 thyme sprigs , broken up a bit
25g pecans , barely chopped
mixed leaf salad or wilted spinach, to serve (optional)
cooked rice , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
  • Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium

PECAN CHICKEN WITH MAPLE PECAN SAUCE



Pecan Chicken With Maple Pecan Sauce image

This is sooooo easy and tasty. Good enough for company too. Serve with mashed sweet potatoes and green beans for a fantastic meal.

Provided by evelynathens

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 (1 1/4 lb) boneless skinless chicken breasts
3/4 cup buttermilk
1 egg
1 2/3 cups pecans, finely chopped
1/3 cup fine cracker crumb (use seasoned of your choice, or plain, I like Ritz)
1/2 teaspoon salt
2 tablespoons butter, melted
1/3 cup brown sugar
1/3 cup maple syrup
1/3 cup water
1 teaspoon soy sauce
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon orange zest
1/3 cup pecan pieces, toasted

Steps:

  • To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
  • Keep oven preheated.
  • For chicken: In a shallow bowl, mix together buttermilk and egg.
  • Place chicken breasts in buttermilk mixture.
  • In a second mixing bowl, combine pecans, cracker crumbs and salt.
  • Turn chicken breasts in buttermilk, then coat with pecan mixture.
  • Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
  • Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
  • Serve with Maple Pecan Sauce.
  • Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
  • Remove from heat and add lemon juice and orange rind; stir.
  • Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
  • Makes 1 cup.

MAPLE-PECAN-CRUSTED CHICKEN



Maple-Pecan-Crusted Chicken image

For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.

Provided by Greubel Rosie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 7

cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
  • Mix maple syrup, mayonnaise, and salt together in a bowl.
  • Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g

STICKY ORANGE CHICKEN WITH NECTARINES



Sticky Orange Chicken with Nectarines image

This is a great summer recipe. I like to used cut peaches or nectarines over top of the chicken and rice.

Provided by oldiesgal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13

½ cup orange juice
¼ cup light soy sauce
2 tablespoons buckwheat honey
2 tablespoons hot sauce
2 tablespoons brown sugar
2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh garlic
3 tablespoons all-purpose flour
salt and ground black pepper to taste
1 pinch Italian seasoning
4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or as needed
2 nectarines, sliced

Steps:

  • Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
  • Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.
  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
  • Plate the chicken and top with nectarine slices.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 32.4 g, Cholesterol 60.8 mg, Fat 6.2 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 1.2 g, Sodium 807.6 mg, Sugar 23.6 g

ORANGE PECAN HONEYED CHICKEN



Orange Pecan Honeyed Chicken image

Originally from the "Pecan Lovers Cookbook" by Mark Blazek from Golden West Publishers this is one incredible recipe for a chicken dinner.

Provided by Mark Kovach

Categories     Chicken Breast

Time 45m

Yield 3 serving(s)

Number Of Ingredients 13

3 whole incl skin and bones chicken breasts
2 tablespoons butter
3/4 cup orange juice, with pulp (fresh or not from concentrate)
4 tablespoons honey
2 tablespoons minced onions
1/4 teaspoon black pepper
salt
cooked rice (any type)
3 tablespoons white wine (or broth)
1 tablespoon flour
1 teaspoon grated orange peel
2 sectioned oranges
1/2 cup finely chopped pecans

Steps:

  • CHICKEN:.
  • In a large skillet brown both sides of chicken (skin side down first) in the butter.
  • Add orange juice, honey, onion, pepper, and salt.
  • Cover pan allowing steam to vent and simmer for 30 minutes (or just untill chicken is tender).
  • Remove chicken from pan and arrange over rice. Keep warm. Return pan to range top.
  • SAUCE:.
  • Stir wine into flour until well blended. Add to reserved pan drippings stirring constantly untill flour has a chance to cook.
  • Add orange peel and sections and pecans and heat thoroughly.
  • Serve immediately over chicken and rice.

Nutrition Facts : Calories 871.6, Fat 47.8, SaturatedFat 13.7, Cholesterol 205.9, Sodium 240, Carbohydrate 45.6, Fiber 4.3, Sugar 37.5, Protein 63.9

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