Name: Orange chicken
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Ingredients: 4 oranges, halved; 2 x 1.5kg chickens, cleaned; olive oil cooking spray; 65.63 gm lemon juice; 56.88 gm olive oil; 40.00 ml medium dry sherry; 20.00 gm caster sugar; 62.50 ml flat-leaf parsley leaves, to serve

Orange chicken

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Delicious orange chicken paired with fruity nutty pilaf.

Ingredients:

4 oranges, halved
2 x 1.5kg chickens, cleaned
65.63 gm lemon juice
56.88 gm olive oil
40.00 ml medium dry sherry
62.50 ml flat-leaf parsley leaves, to serve

Instructions:

Preheat the oven to 180°C. Juice the oranges, reserving 3/4 cup of juice. Stuff the chicken cavities with the orange skins. Drizzle the chickens with oil and season with salt and pepper. Arrange them on a rack in a large roasting pan. Roast for 1 hour and 10 minutes or until the chicken thighs are pierced with a skewer and the juices run clear. Let the chickens cool to room temperature.
Remove skin and flesh from chickens, discarding skin and bones, then shred the chicken.
In a screw-top jar, shake together the reserved orange juice, lemon juice, oil, sherry, sugar, salt, and pepper until well combined.
Transfer the pilaf into serving bowls. Place the chicken on top. Drizzle dressing over the dish. Season generously with salt and pepper. Garnish with parsley before serving.

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