Orange Five Spice Dressing Recipes

HOW TO MAKE EASY MOROCCAN SPICED ORANGES

Steps:

• Dry toast the sesame seeds by heating a small pan over medium heat. Add the sesame seeds and stir continuously until they change color to a golden brown. Remove the sesame seeds from the hot pan to a saucer or small bowl.
• Cut the orange into half inch (1.5cm) slices, leaving the skin on. Then cut each slice in half vertically, as pictured. Arrange on a plate. Sprinkle evenly with the cinnamon. You can optionally refrigerate the sliced oranges until ready to serve.
• Just prior to serving, sprinkle the toasted sesame seeds over the sliced orange and serve.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

ORANGE FIVE-SPICE DRESSING

Steps:

• In a small container combne the juice, pectin, vinegar, soy sauce, sugar and five-spice powder.
• Cover and refrigerator until well chilled.
• Shake and serve over fresh salad greens or mixed fruit.

ORANGE-SPICED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

ORANGE BALSAMIC DRESSING

Steps:

• Place all of the ingredients in a jar. Put the lid on and shake to combine.

FIVE SPICE CHICKEN AND ORANGE SALAD

Steps:

• Preheat oven to 450 degrees F.
• Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
• Rub the mixture into both sides of the chicken breasts.
• Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat.
• Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven.
• Roast until the chicken is just cooked through (6- 8 minutes or until an instant read thermometer reads 165*F).
• Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).
• Meanwhile, peel and segment two of the oranges collecting segments and any juice in a large bowl.
• Discard membranes, pith and skin.
• Add the greens, bell pepper and onion to the bowl.
• Zest and juice the remaining orange.
• Place the zest and juice in a small bowl; whisk in vinegar, mustard, the remaining 4 teaspoons oil, remaining 1/2 teaspoon salt and freshly ground pepper to taste.
• Pour the dressing over the salad; toss to combine.
• Slice the chicken and serve on the salad.