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Orange Chicken with Sun-dried Tomatoes

One of those special recipes. Ideal for guests, or to treat the family. The chicken responds well to pre-preparation and benefits from marinating time in the delicious sauce. Oven bake just before serving.
Orange Chicken with Sun-dried Tomatoes
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You Will Need:

Main Dish
  • 4 skin on chicken thighs and 4 drumsticks
  • 1 t (5 ml) Ina Paarman’s Braai & Grill Seasoning
  • 2 T (30 ml) olive oil
  • 1 medium onion, chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 4 garlic cloves, crushed
  • ¾ cup (180 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • ½ x 240 g Ina Paarman’s Sun-dried Tomatoes, use ¼ cup (60 ml) of the vinaigrette in which the tomatoes are packed
  • 2 oranges
Orange Gremolata
  • orange zest
  • ¼ cup (60 ml) fresh parsley, chopped
  • 2 cloves garlic, crushed
Main Dish
  • 4 skin on chicken thighs and 4 drumsticks
  • 1 t (5 ml) Ina Paarman’s Braai & Grill Seasoning
  • 2 T (30 ml) olive oil
  • 1 medium onion, chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 4 garlic cloves, crushed
  • ¾ cup (180 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • ½ x 240 g Ina Paarman’s Sun-dried Tomatoes, use ¼ cup (60 ml) of the vinaigrette in which the tomatoes are packed
  • 2 oranges
Orange Gremolata
  • orange zest
  • ¼ cup (60 ml) fresh parsley, chopped
  • 2 cloves garlic, crushed

Method:

Use an ovenproof frying pan or ovenproof saucepan. Place unseasoned chicken, skin down, into the oiled (use 1 T) frying pan. Season the underside of the chicken portions with Braai & Grill Seasoning.

Put the pan on the stove, switch on the heat to medium and leave the chicken to heat up slowly, this helps to render the fat from the skin. When the skin side is nicely browned, turn and brown the underside. Remove the chicken to a plate. Add another tablespoon of olive oil to the pan, sauté the onion, lightly seasoned with Green Onion Seasoning.

When beginning to brown, add the garlic and stir through. Add, water, Liquid Chicken Stock and Sun-dried Tomatoes with the ¼ cup (60 ml) of vinaigrette. Bring sauce to the boil. Cut the one orange into 8 wedges. Keep on one side. Remove the zest from the second orange, keep zest on one side. Cut the zested orange in half and squeeze out all the juice.

Arrange the chicken, skin side up, in the sauce. Wedge the orange wedges skin side up, in between chicken portions. Pour the orange juice over the chicken. Pre-prepare to this stage or bake straight away. Adjust oven rack to the middle position. Preheat the oven to 180 °C.

Oven bake covered with wet baking paper for 1 hour and 15 minutes. Mix the Gremolata ingredients together and sprinkle over the dish. Serve with rice and green vegetables of your choice.

Orange Chicken with Sun-dried Tomatoes

One of those special recipes. Ideal for guests, or to treat the family. The chicken responds well to pre-preparation and benefits from marinating time in the delicious sauce. Oven bake just before serving.
Orange Chicken with Sun-dried Tomatoes

You Will Need:

Main Dish
  • 4 skin on chicken thighs and 4 drumsticks
  • 1 t (5 ml) Ina Paarman’s Braai & Grill Seasoning
  • 2 T (30 ml) olive oil
  • 1 medium onion, chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 4 garlic cloves, crushed
  • ¾ cup (180 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • ½ x 240 g Ina Paarman’s Sun-dried Tomatoes, use ¼ cup (60 ml) of the vinaigrette in which the tomatoes are packed
  • 2 oranges
Orange Gremolata
  • orange zest
  • ¼ cup (60 ml) fresh parsley, chopped
  • 2 cloves garlic, crushed

Method:

Use an ovenproof frying pan or ovenproof saucepan. Place unseasoned chicken, skin down, into the oiled (use 1 T) frying pan. Season the underside of the chicken portions with Braai & Grill Seasoning.

Put the pan on the stove, switch on the heat to medium and leave the chicken to heat up slowly, this helps to render the fat from the skin. When the skin side is nicely browned, turn and brown the underside. Remove the chicken to a plate. Add another tablespoon of olive oil to the pan, sauté the onion, lightly seasoned with Green Onion Seasoning.

When beginning to brown, add the garlic and stir through. Add, water, Liquid Chicken Stock and Sun-dried Tomatoes with the ¼ cup (60 ml) of vinaigrette. Bring sauce to the boil. Cut the one orange into 8 wedges. Keep on one side. Remove the zest from the second orange, keep zest on one side. Cut the zested orange in half and squeeze out all the juice.

Arrange the chicken, skin side up, in the sauce. Wedge the orange wedges skin side up, in between chicken portions. Pour the orange juice over the chicken. Pre-prepare to this stage or bake straight away. Adjust oven rack to the middle position. Preheat the oven to 180 °C.

Oven bake covered with wet baking paper for 1 hour and 15 minutes. Mix the Gremolata ingredients together and sprinkle over the dish. Serve with rice and green vegetables of your choice.

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