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Chickens with oranges

Chickens with oranges

Today I experienced another "Chineseness", I combined what I thought was better to get a chicken with oranges similar to the one from "Wu Xing" (whoever ate from them knows what I'm talking about).

  • 1 large chicken breast,
  • 2 wings,
  • 1 onion,
  • 2 oranges,
  • 1 red pepper,
  • 2-3 tablespoons soy sauce,
  • 2 tablespoons apple cider vinegar,
  • 1 cube with chicken flavor,
  • spices for chicken,
  • oregano,
  • coriander berries,
  • green parsley

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chickens with oranges:

I cut the onion and the julienne pepper and put them to harden.

I cut his chest into cubes and wings into smaller pieces. I added them over the peppers and onions when they were well cooked.

I added the chicken cube, the spices for the chicken, 1/2 glass of water, oregano, coriander, vinegar and soy sauce.

I left it on the fire for 15 minutes, stirring occasionally.

I then added diced oranges and left for another 5 minutes.

At the end I put chopped parsley.

I served it with rice garnish (rice boiled with a little oil, salt and parsley).


Ingredients duck legs with oranges in a multicooker or oven

  • 2 duck legs of 250 grams / piece
  • 2 medium-sized oranges, untreated peel (

Duck legs with oranges in multicooker or oven & # 8211 how to prepare

In the following I explained this recipe in both its cooking options, both multicooker and oven. Preliminary operations are common to both options.

Preparation of the thighs

1. I chose two beautiful duck legs and carefully wiped them with a kitchen paper towel. With a kitchen torch, I burned the plumage marks on the skin of my thighs. In the absence of such an instrument, this operation can be done by quickly passing the thighs through the flame of the stove. Finally, I rubbed the skin of my thighs well with clean paper towels.

2. Optionally, the duck leg joint can be removed. I did it, as you can see in the picture below.

3. The skin that hangs intestinally around the thighs as well as the excess fat I cut and collected separately. I then seasoned the two duck legs well with coarse salt and ground black pepper and set them aside until I took care of the rest of the necessary ingredients.


From the skin and fat of the duck resulting from the shaping of the thighs, the best duck halves can be prepared.

Preparing oranges

4. While the two duck legs returned to ambient temperature and at the same time penetrated with salt and pepper, I took care of the oranges. First, I washed them well with warm water and a clean sponge, then I wiped them with a clean towel. With a peeler, I peeled 4 pieces of orange peel from the surface of an orange. The pieces of shell should not be larger than a 50 bani coin, the aroma is strong and no more is needed. In any case, we do not need the white part of the shell, which is very bitter! I kept the orange peel aside and cut the oranges in half. I squeezed their juice, using citrus juicer C160SS from Heinner.

5. Obviously, oranges can be squeezed from juice and manually! With this juicer, however, things work efficiently and quickly, not a drop of juice is lost and the operation is very easy. No matter how tempted I was to make the fresh orange juice disappear, I remembered that I had two duck legs that were just waiting to be bathed in it, so I collected it all in a glass.

Variant A & # 8211 cooking at multicooker

6. As I already told you in the introduction, it was the first time I cooked these duck legs with oranges using the multicooker Alacarte HMCK-5BK from Heinner and I was amazed at how practical, convenient, and quick everything was. I simply put the duck legs seasoned with salt and pepper, the orange peel, the juice, the peeled (but whole) garlic cloves and the broken rosemary into pieces in the detachable bowl of the appliance.

7. I put the removable bowl in its place and selected the "meat" function from the menu, setting the cooking time to 50 minutes.

8. No pressure is created during cooking, so I was able to open the lid without any problems after 25 minutes. I then added 100 ml. of hot water and I turned the thighs on the opposite side, continuing cooking until the time allotted for cooking has elapsed.

9. At the end of the 50 minutes, I took out of the Alacarte multicooker the two perfectly cooked legs, red and shiny. I let them rest for 10 minutes before serving. I passed all the liquid from the bowl through a sieve, added 1 teaspoon of agave syrup (or honey) and matched it with salt and pepper. I got a beautiful sauce flavored with oranges, sticky and delicious!

B & # 8211 variant cooking in the oven

As I already told you, I have often cooked this duck leg recipe with oranges, but in the oven. For this cooking variant, repeat steps 1 and 2 identically as we explained. As for the flavors, you can proceed exactly as shown above or you can prepare a mixture of spices. To do this, mix 1 tablespoon of coarse salt, 1 teaspoon of freshly ground pepper, 1 teaspoon of crushed garlic and 1 tablespoon of grated orange peel. The mixture is enough to season 12 duck legs.

Rub the duck legs well with the spice mixture and arrange them in the oven tray. Sprinkle with thyme or chopped rosemary. Let them soak for at least 1 hour. Meanwhile, turn on the oven and set it to 150 ° C.

Add the juice of 3-4 oranges. Seal the duck leg tray with a lid that closes tightly or with aluminum foil. Cook for 2 hours at 150 ° C, with the pan set in a medium position. In the end, the meat will be perfectly penetrated. The thighs, however, will not be red. To do this, activate the grill function and raise the oven temperature to 210 ° C. We carefully watch the thighs, so they don't burn. As soon as they brown, take the tray out of the oven and arrange the thighs on a plate. We pass the sauce from the tray through a sieve. If necessary, reduce it a little, boiling it in a saucepan. Then we adjust the taste of the sauce with salt, pepper and honey, just like in multicooker cooking. Identical to the multicooker cooking variant, these duck legs with oranges need a 10-minute break before serving.

SERVE

These duck legs with oranges, whether you cook them in a multicooker or in the oven, are delicious, sticky and a festive dish. It is definitely the dish you go to safely when you receive guests. I usually serve them with the orange sauce resulting from the preparation and with a puree of potatoes or of parsnips. I always add to the plate another garnish that brings a bit of texture, such as glazed carrots. You can find more gasket suggestions here (click on the link). Serve the dish hot, along with the chosen garnishes and sauce. Every time all the diners are happy.

Below you will find and orange duck breast recipe, very delicious and fast & # 8211 click on the picture.


Baked chicken with oranges, honey and cumin

We will also make the marinade of oranges with honey: We put the peel, the juice, the honey, the olive oil, the garlic, the salt and the pepper in a blender and we mix well until we obtain a homogeneous composition.

The first thing we start is to clean it of any remaining feathers, to cut the tip of its wings, of course the fat gland from the turtle, ie the ass and to wipe it well with a disposable kitchen towel. Season with salt and pepper and set aside until the oven heats to 220 degrees Celsius. Arrange the chicken in the pan with the chest up and the wings turned under the chicken, and the thighs tied with a string. Grease the chicken with half the marinade and then put it in an ovenproof pan for 30 minutes at 220 degrees, checking from time to time. After 30 minutes, reduce the temperature, grease the chicken with the remaining marinade and leave it for about 40 minutes at 180 degrees, greasing the chicken from time to time with the sauce it leaves. If the sauce in the pan is reduced too much, in order not to burn it, we add a cup of hot water, every time it is needed.

Simple, fast, tasty and juicy meat. Now I let you start cooking. Good job and good appetite!


Baked chicken with oranges, butter and garlic

Baked chicken with oranges, butter and garlic. A tender and reddish steak of whole chicken. A chicken stuffed with oranges, apples and onions, well greased with a butter flavored with garlic and rosemary. The cavalcade of aroma!

I also forgot about this chicken recipe stuffed with apples and oranges. My mother often made it according to a recipe from the & # 821770, noted in the Hungarian culinary magazine & # 8222Magyar Konyha & # 8222, a staif magazine that still exists today. Obviously, as the times didn't help us, you had to have someone in Hungary to subscribe to you and, with good luck, you received the magazines in Arad. And now I have them, sorted by year and filed by my mother.

While we were struggling with the food crisis and replacing substitutes to get egg-free cakes with margarine, water and a lot of rum essence, quality, honest and fair recipes were promoted in Hungary. They did not starve under the communists. In this magazine you were taught both traditional Hungarian and international recipes, culinary innovations, how to maintain food hygiene, including how to decorate the kitchen, how to rationally divide your time and how to present food in the most attractive way. (plating). Finally, each menu was followed by a recommendation for arranging the table and one regarding the perfect drink for that dish.

I have greatly appreciated this magazine since then, being in those years the only source of gastronomic information, in our country there is no such thing. Since the beginning of the & # 821780 years, there has been a TV show with recipes (Főzőcske), a show that was very dear to me and that I watched not long ago (on Youtube) with Oana. We all watched this TV show in the & # 821780s and were fascinated by the exotic and modern recipes presented there. I didn't really have the ingredients to reproduce them exactly. Cordon Bleu or onion soup with cheese served in bread.

So, in this magazine, my mother had seen this chicken with apples. We tried it and we liked it. It was kind of the Sunday lunch of those days when you had little choice but to cook. As I had a chicken, I made it with an apple. I rarely had oranges

Butter works wonders with chicken or turkey. It can be inserted under the skin and, by melting in the type of baking, it fantastically tenderizes that meat. Not to mention the great aroma that permeates the steak.

Here you can also find the recipe for some super tender and tasty ones turkey legs with flavored butter with lemon.


Full rate baked with orange steak recipe

Full baked duck with orange steak recipe. Whole fried duck or goose, with tender meat and brown skin. How to make duck with baked oranges? A classic recipe for Christmas Eve. You can also use the whole gang.

It's very good whole duck steak with oranges! Such a floury and fragrant meat has a duck that I can't get enough of it! As luck would have it duck and goose in all supermarkets and is also affordable. I used to long for something like that and my mother was ecstatic when she got a gang or a duck. The goose is bigger and a little fatter but just as tasty.

I was amused at one point by someone who recommended over-seasoning a certain piece of meat (as if it were beef) so as not to feel its taste. This attitude is often found in lamb or sheep. What else to cook meat (other than pork or chicken) if you don't like it? Do you cover the taste with spices or do you hold your nose when you swallow?

I'm not saying not to use spices but there are certain recipes in which I really want to feel the specific taste of meat (duck, turkey or beef).

The duck with oranges is my father's favorite food. This is how our mother has been accustomed to us since childhood. At Christmas we eat duck or goose. And every time it is eaten as soon as I take it out of the oven and I still don't get to take a picture of it. # 8230. The truth is that I have cooked the duck in the meantime but not the whole, but the thighs or the chest.

Here you see how to properly cook a duck breast fillet.

We also have a recipe for whole duck flour steak with brandy, stuffed and presented with fruit garnish (quince, apples, currants) & # 8211 see the recipe here.

I really like the whole duck steak with oranges because the citrus fruits tenderize the meat (their juice being acidic) and it practically comes off the bone. Duck or goose skin becomes reddish and crunchy.

From a whole rate of approx. 2.5 kg can be easily fed to 6-8 people (with adequate linings).


Chicken Breast with Orange Sauce & # 8211 Modern Recipe For A Very Good Chicken

Chicken with orange sauce - a delicious combination. Have you tried so far?

This preparation is ready in a maximum of 1 hour and for this you need:

  • 600 g chicken breast
  • 1 tablespoon flour
  • Dried rosemary
  • 40 g butter
  • Juice from half a lemon
  • 2 oranges
  • Salt pepper

Method of preparation:

The oranges are washed very well, peeled and the orange peel is cut into thin sticks and scalded for 2 minutes with boiling water and then left to drain.

The meat is portioned and seasoned with salt and pepper and then passed through flour and fried in melted butter.

Add the juice from half a lemon and the 2 oranges and let it simmer for another 5 minutes, sprinkling the dried rosemary and orange peel.


Chicken Breast with Orange Sauce & # 8211 Modern Recipe For A Very Good Chicken

Chicken with orange sauce - a delicious combination. Have you tried so far?

This preparation is ready in a maximum of 1 hour and for this you need:

  • 600 g chicken breast
  • 1 tablespoon flour
  • Dried rosemary
  • 40 g butter
  • Juice from half a lemon
  • 2 oranges
  • Salt pepper

Method of preparation:

The oranges are washed very well, peeled and the orange peel is cut into thin sticks and scalded for 2 minutes with boiling water and then drained.

The meat is portioned and seasoned with salt and pepper and then passed through flour and fried in melted butter.

Add the juice from half a lemon and the 2 oranges and let it simmer for another 5 minutes, sprinkling the dried rosemary and orange peel.


Chickens with oranges

1. Clean and wash the thighs, let them drain on an absorbent kitchen towel, and then cut them with a knife from place to place and add a little butter.

2. Add salt and pepper and fry in the rest of the butter, over a good heat, so that it does not burn. It is good to fry on a very low heat to avoid smoking. Fry for 10 minutes on each side, then grease with butter and honey and put in the oven for a few minutes.

3. Meanwhile, clean two oranges and cut them into cubes, put them on the legs of the oven to leave their juice. The other orange is kept to be placed on the tray when served.

4. After they have browned in the oven, take them out and place them on the plate to be served. Next to the thighs, add the salad of vegetables garnished with basil leaves and sprinkled with a little oil and lemon juice. Cut the remaining orange into large slices and pour the sauce on top. Serve hot.