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Pollo A La Naranja
Method
- Rinse chicken and pat dry.
- Sprinkle with clove and cinnamon and season with salt and pepper.
- Heat oil in a frying pan and fry chicken until brown on all sides (about 10 minutes).
- Repeat for the remaining chicken pieces.
- Discard all but 2 tbsps of oil and add garlic and onion; cook stirring, until vegetables are soft (about 7 minutes.)
- Return chicken to pan with orange juice, saffron, raisins and caper.
- Cover and cook over low heat until meat near the thigh bone is no longer pink when cut (about 20-30 minutes).
- Stir in almonds.
- Serve garnished with orange slices.
Ingredients:
1 � kg - chicken (cut in 12 pieces)
3 tbsp - salad oil
1 no - onion (chopped)
2 flakes - garlic (minced)
a pinch - cinnamon (ground)
a pinch - cloves (ground)
1 cup - orange juice
2 tbsps - raisins (seedless)
� cup - almonds (coarsely chopped)
a pinch - saffron
2 nos - orange (cut in thin ring slices)
1 tbsp - caper (herb)
salt to taste
1 � kg - chicken (cut in 12 pieces)
3 tbsp - salad oil
1 no - onion (chopped)
2 flakes - garlic (minced)
a pinch - cinnamon (ground)
a pinch - cloves (ground)
1 cup - orange juice
2 tbsps - raisins (seedless)
� cup - almonds (coarsely chopped)
a pinch - saffron
2 nos - orange (cut in thin ring slices)
1 tbsp - caper (herb)
salt to taste
RECIPES BY REHANA KHAMBATY
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