Cocoaorangebraisedchicken Recipes

BRAISED ORANGE CHICKEN

Steps:

• Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
• Cook and stir onion in the same skillet until softened, about 5 minutes.
• Stir in garlic; cook and stir until fragrant, about 1 minute.
• Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
• Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

BAKED ORANGE CHICKEN (AIR FRYER OR OVEN)

Steps:

• Preheat the air fryer to 400°F.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
• Arrange a portion of the chicken pieces in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
• Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.
• Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
• Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
• Remove the chicken pieces from the oven or air fryer and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.

COCOA-ORANGE BRAISED CHICKEN

Steps:

• Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
• Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
• Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
• Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
• Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
• When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.