Orange Chicken Koresh Iranian
Recipe: #13644
August 05, 2014
Categories: Chicken, Orange, Middle Eastern, Passover Sunday Dinner, Gluten-Free, High Protein, Kosher, No Eggs, Whole Chicken, Chicken Dinner, more
"From Laura Kelley book, The Silk Road Gourmet; looks beautful; it is supposed to be Iranian; sweet and sour."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (358.1 g)
- Calories 313
- Total Fat - 11.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 59.5 mg
- Sodium - 474.6 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 3.7 g
- Sugars - 19.3 g
- Protein - 24.1 g
- Calcium - 72.7 mg
- Iron - 1.7 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat sesame oil; saute chicken; remove chicken to a platter.
Step 2
Add onions to oil; add orange zest, cinnamon, cardamom, nutmeg, cumin, coriander, salt, and pepper; stir. Add chicken back; roll chicken around to coat in the spices. Add orange juice; bring to near boil; cook 20 minutes covered; stir occasionally so it doesn't burn. Cook on low until chicken becomes tender.
Step 3
Combine vinegar, lime juice, sugar, and saffron water in medium saucepan; heat for 10 minutes until hot; add orange segments; stir well. Add carrots, almonds and pistachio nuts to chicken mixture and cook for 15 minutes more.
Step 4
When done add lime juice mixture; stir.
Step 5
Garnish with herbs like cilantro.
Tips
No special items needed.
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