Tag Archives: orange juice

Duck a l’Orange

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Readers know I’m a huge fan of duck and I’m so fortunate that it is both readily available and incredibly affordable here in Belgium.We actually don’t eat it all that often but when we do, it is always a huge hit. And once again, that was the case with my take on the ultimate duck recipe–duck a l’orange—which I adapted from  Bon Appetite .

Despite its fancy reputation, duck a l’orange is incredibly easy to make. The orang sauce can be made ahead of time then reheated before adding in the butter, orange zest and orange slices. And depending upon your preference, searing your duck breasts can be done in a matter of minutes. Just be sure to use a heavy skillet- I like to use my trust cast iron one– and start with a cold pan. This way you’ll get both a better sear and more delicious pan drippings.

For an extra special treat serve alongside duck fat roasted potatoes. After all, half of the reason for eating duck in my house is to make these potatoes with the drippings.

DUCK A L’ORANGE

1/4 cup sugar

2 tablespoons water

2 tablespoons Sherry wine vinegar

1 1/2 cups fresh orange juice

2 tablespoons minced shallots

2 tablespoon Grand Marnier, or other orange flavored liqueur

4 large oranges

2 1-pound boneless, skin on duck breast halves,

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 cup  unsalted butter

2 tablespoons grated orange peel

 

  • Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.
  • Increase heat and boil until the syrup turns deep amber, occasionally swirling the pan,for about 8 minutes.
  • Remove the pan from the heat and mix in the vinegar (mixture will bubble vigorously).
  • Add the orange juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes.
  • Add in the orange liqueur and return the syrup to a boil. Remove from the heat and set aside.
  • Using a paring knife, cut off peel and white pith from the oranges.
  • Working over bowl, cut between membranes to release segments. Set aside.
  • With a small knife, score the duck skin (do not pierce meat) in a crosshatch pattern. Sprinkle duck with the salt, pepper and garlic powder.
  • Place the duck, skin side down in a cold heavy skillet. Turn the temperature to medium low and render the fat, cooking the duck until the skin is brown and crisp, about 12-15 minutes.
  • Turn the duck and continue to cook until the meat is to your desired liking, about 10 minutes longer for medium-rare.
  • Transfer the duck to a cutting board and allow to stand for ten minutes before slicing. Save the rendered duck fat for another use.
  • Meanwhile, return the sauce to a simmer.
  • Add the butter and 1 tablespoon of the grated orange peel, whisking just until the butter melts.
  • Drain the reserved orange segments and stir them into the sauce.
  • Arrange the sliced duck breast on a patter and spoon the orange slices and sauce over the top. Serve immediately.

Serves 4

 

 

Spicy Orange & Ginger Chicken

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This easy and spicy chicken recipe from Food 52 is the perfect weeknight dinner for those nights when you are craving an Asian inspired dish. Because the chicken needs to marinate for one hour it falls outside of the parameters for my Fast Friday meals but it is fast just the same. If I know I’m going to be pressed for time I mix up the marinade in the morning then toss the chicken into it the minute I walk in the door in the evening. By the time I’m ready to start cooking the chicken is ready for the wok.

The original recipe uses boneless skinless chicken breasts but I am partial to boneless chicken thighs. I think the meat is more flavorful and juicier as well. If you like your food spicy as I do, add in a bit more of the fiery sriracha sauce. Serve the chicken over your favorite grain–I prefer brown rice– and dinner is ready. Enjoy!

SPICY ORANGE & GINGER CHICKEN

1 1/4 cups orange juice 

1/4 cup low-sodium soy sauce

tablespoons grated fresh ginger

tablespoons minced fresh garlic

tablespoons olive oil, divided

tablespoons sriracha

1 1/2 tablespoons rice vinegar

teaspoons light brown sugar

teaspoons orange zest

1/4 teaspoon ground white pepper

1 1/4pounds boneless, skinless chicken, cut into bite sized pieces

tablespoon cornstarch

Brown rice for serving

1/4 cup sliced green onions

  • In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper.
  • Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour.
  • Remove chicken from marinade; discard marinade.
  • Heat a large wok over high heat. Add the remaining oil.
  • Working in 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan.
  • Reduce heat to medium-high; add remaining marinade to the wok and heat to boiling.
  • In small bowl, whisk together cornstarch and 1 tablespoon water; whisk the cornstarch mixture into the marinade, and boil 1 minute.
  • Return the chicken to the wok; cook 1 minute or until heated through.
  • Serve over rice sprinkled with green onions.

Serves 4

 

Crepe Suzettes

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With their tangy orange appeal, crepe Suzettes are a classic. And while they may seem to be intimidating to make, they reality is that they are quite simple. As I’ve discussed before, making the actual crepes takes some practice but once you have perfected your technique, the options as to how you dress these paper thin pancakes are unlimited. And crepe Suzettes are one of my favorites.

CREPE SUZETTES

For the crepes:

1 cup cold water

1 cup milk

4 Tablespoons unsalted butter, melted and cooled

4 eggs, slightly beaten

2 cups all-purpose flour

1/4 teaspoon salt

  • Place all of the ingredients in a blender and puree for 1 minutes.  Alternatively, place all of the ingredients in a large deep bowl and use a stick blender to puree for 1 minute.
  • Cover and allow to sit for at least two hours or overnight.
  • When you are ready to cook the crepes, pre-heat a 6″ crepe pan over medium-high heat for 3-4 minutes.  When the pan is hot, lightly spray it with cooking spray.
  • Lift the pan off of the direct heat.  Using a small ladle (a gravy ladle is perfect) place a heaping spoonful of batter in the center of the pan and swirl to evenly coat the bottom of the pan.
  • Return the pan to the stove and cook for 2-3 minutes or until the edges of the crepe begin to curl and small bubbles form on the top of the crepe.
  • Lift the pan off of the heat again and give the pan a firm shake to release the crepe. If it sticks return the pan to the heat again for a few more seconds.
  • Gently flip the crepe with the shake of your wrist.  Return the pan to the heat and cook for an additional 1-2 minutes.
  • Turn the pan upside down over a plate to remove the crepe and repeat the process until all of the batter has been used.

Yields 25-30 6 inch crepes (you will have plenty left over)

For the orange sauce:

Juice from 4 oranges

 

Finely grated zest from 1 orange

 

1 small lemon, juice an finely grated zest

 

1 tablespoons sugar

 

3 tablespoons Grand Marnier liqueur

 

4 tablespoons unsalted butter

 

Extra Grand Marnier, for flaming (optional)

  • Stirring occasionally, combine the orange and lemon juices, the zests and the sugar in a small saucepan set over medium high heat.
  • Once the mixture is hot but not simmering, stir in the Grand Marnier and butter and mix until melted and combined.
  • Move the sauce to a wide, shallow bowl. (A pasta plate works well for this).
  • Working with one crepe at a time, dip the crepe into the sauce, coating it on all sides.
  • Allow the excess liquid to drip back into the bowl before moving the crepe to a plate and folding in half then half again.  Move the folded crepe to a platter.
  • Repeat the process with the remaining crepes.
  • If you want to flame your crepes, heat a small amount of Grand Marnier in a metal ladle. When the alcohol is hot light it with a match and pour the flame over the top of the platter of crepes.
  • Serve immediately, topped with additional sauce if desired.

Serves 8

Cranberry Orange Quick Bread

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Quick breads make for the perfect breakfast or snack and if you love cranberries and have cranberry orange relish leftover from Thursday’s big feast, this bread is the perfect way to use it up. The bread literally comes together in minutes, giving a whole new meaning to the term “quick”. And thanks to the cranberries and double dose of orange, the results are tangy and moist. My favorite way to eat the bread is warm with a pat of butter melted on top. Pair it with a nice cup of tea and you’ll be ready to power ahead into the holidays.

CRANBERRY-ORANGE QUICK BREAD

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/3 cup orange juice
2 tablespoons unsalted butter, melted and cooled
1 egg, well beaten
1 1/2 cups cranberry orange relish

  • Preheat the oven to 350 degrees. Lightly coat a 9 x 5 loaf pan with non-stick cooking spray and set aside.
  • Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
  • Stir in orange juice, butter and egg, mixing well until blended.
  • Stir in the cranberry relish.
  • Pour into the prepared loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a rack for 15 minutes before removing from pan and cooling completely.

Yields: 16 slices

 

Vietnamese Beef w/ Black Pepper & Citrus

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Like so many of the best recipes, this one has been adapted from its original form.  Originally published in Fine Cooking magazine, it was adapted by the Noble Pig food blog and the I made my own alternations to make it my own.  I like to think this recipe, like others before it, just keeps getting better with age.  And even if I must say so myself, this recipe is good.  As is the case with my favorite recipes, this one cooks up quickly.  Because it cooks fast and you don’t want to overcook the meat, make sure you have all of the ingredients prepped before you begin cooking.  I served this over jasmine rice which I started cooking before I began prepping the other ingredients.  The result?  A perfectly timed meal that goes from panty to table in less than 30 minutes.

VIETNAMESE BEEF w/ BLACK PEPPER & CITRUS

2 tablespoons low sodium soy sauce

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1 1/2 tablespoons light brown sugar

1 tablespoon fish sauce

6 cloves garlic, minced

1″ piece fresh ginger, finely grated

3 tablespoons peanut oil, divided

Salt & freshly ground black pepper

1 1/2 pounds rib eye steak, cut into 3/4 inch pieces

3 tablespoons chopped, salted peanuts

2 scallions, finely sliced

  • In a small bowl, combine the soy sauce, lime juice, orange juice, sugar, and fish sauce, stirring until the sugar dissolves.  Set aside.
  • In another small bowl, stir together the garlic, ginger, 1 1/2 teaspoons of the oil and 1 1/2 teaspoons of the black pepper.  Set aside.
  • Generously season the beef with salt and pepper.
  • In a 12 inch skillet, heat 1 1/2 teaspoons of the oil until it shimmers.  Swirl it to coat the pan then add half of the beef in a single layer.
  • Cook the beef, without stirring, until well browned, 1 to 2 minutes.  Using tongs, turn the pieces over and brown on the other side.
  • Remove the cooked beef to a bowl and add 1 1/2 teaspoons of oil to the pan.  When the oil shimmers, repeat the cooking process with the remainder of the beef.
  • Put the remaining 1 1/2 tablespoons of oil in the skill and heat until shimmering hot.  Add the garlic mixture and cook stirring constantly, until fragrant, about 30 seconds.
  • Return the beef and any of the accumulated juices to the pan and stir to combine.
  • Add the soy sauce mixture and cook, stirring constantly, until the beef is coated and the sauce thickens slightly, 2 to 3 minutes.
  • Serve immediately sprinkled with the peanuts and scallions.

Serves 4

Red Wine Sangria

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I drink wine year around.  As a rule I prefer red to white any day but depending on the meal a rich red or a crisp white is the perfect accompaniment to food.  During the cooler months a warm and spicy gluhwein hits the spot.  Gluhwein, or mulled wine, is a staple at Christmas markets throughout Europe and as I’ve discovered, each county–or region for that matter–puts their own twist on this winter staple.  Some may be spicier and others may be sweeter.  Regardless of the ingredients, each cup is sure to please.  However, hot wine doesn’t excite me during the summer months.  Hot weather calls for something lighter and cooler so for this wine drinker, that means sangria.  As my recent trip to Spain showed me, there are just as many varieties of sangria as there are gluhwein.  Within the greater Madrid area alone I sampled sangria that was sweet or spicy or sometimes both.  And this was just the versions made with red wine.

I’ve long had a favorite sangria recipe.  My red wine version includes oranges, lemons, and limes making for a citrus filled and refreshing drink. (Be on the lookout for my white wine version later this summer!)  This recipe calls for a single liter of red wine but the recipe can easily be doubled, tripled, or more depending upon the size of your crowd.  Any dry red wine works for this recipe.  If you like it, use it.  For larger quantities I used to use Trader Joe’s infamous “Two Buck Chuck” since it was drinkable without being too expensive.  (Save your really good wine for drinking as is).  Back in our Norfolk, Virginia days I would mix up a cooler full of sangria for our annual Belvedere block party.  As the summer wore on I’d make up the same amount to enjoy during our long lazy weekends on our boat.  Regardless of the quantity you make, the longer it sits the stronger it becomes.  You can easily dilute it by adding more juice or ice.  However you make it or where ever you drink it, it is sure to refresh.  To me, sangria is the ultimate summer drink.

RED WINE SANGRIA

1 liter dry red wine

1/4 cup (or more) white sugar, depending on taste

1/2 cup fresh orange juice

1/2 cup Triple Sec or other orange liqueur

1 orange

1 lemon

1 lime

ice cubes

  • Thoroughly scrub the rinds of the fruit to remove any waxes.  Thinly slice the fruit taking care to remove any seeds.
  • Place the fruit in a large pitcher.  Add the sugar and using a wooden spoon, muddle to combine the sugar and fruit.
  • Pour the wine, juice, and liqueur over the fruit; stir to combine.
  • Let the sangria sit in the refrigerator for at least 2 hours.
  • Before serving, add ice to the pitcher.

Serves 4

 

Honey Citrus Grilled Shrimp Skewers

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

When paired with steamed rice, these sweet and tangy shrimp skewers make a fast and healthy dinner choice.  Of course you can also serve them as appetizers or as a part of a buffet table.  However you serve them, they are sure to be a crowd pleaser and will be snapped up in no time so go ahead and double the recipe.

HONEY CITRUS GRILLED SHRIMP SKEWERS

1 pound large raw shrimp, peeled (tails left on is optional)

1/2 cup honey

1/3 cup fresh orange juice plus zest of 1 orange

Zest and juice of 1 lime

Zest and juice of 1 lemon

1 tablespoon freshly grated ginger

4 cloves garlic, crushed and minced

1/4 teaspoon dried chili pepper flakes

Salt and pepper to taste

  • Soak 20 wooden skewers in warm water for 15 minutes.
  • While the skewers soak, combine the honey, juices, zests, ginger, garlic, and pepper flakes in a small bowl.  Whisk well and season with salt and pepper.
  • Drain the skewers and place 3 or 4 shrimp onto each stick.
  • Place the shrimp skewers in a single layer a shallow rimmed dish and pour the marinade over the top of them to cover.  Allow them to sit for 5 minutes.
  • Lightly coat a gas grill with cooking spray  or oil and pre-heat to medium-high.
  • Remove the skewers from the marinade and place on the grill over direct heat.
  • Grill for 4 to 5 minutes until cooked through, carefully turning the skewers and brushing with more of the marinade.
  • When the shrimp are done, turn off the grill and give them a final brushing of glaze.

Serves:  4 as an entrée or 10-12 as an appetizer

 

Orange Olive Oil Cake

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Olive oil has always been my oil of choice when it comes to cooking savory foods. I really fell in love with the oil during my time in Albania. In this tiny Mediterranean country where olive groves dotted most landscapes, good quality olive oil was plentiful. (In fact, my favorite Albanian experience of all time was wen we joined friends and pressed our own olive oil). Olive oil was so plentiful in fact, that most people never used butter and instead relied on oil for all aspects of their cooking–including baking. I quickly adopted the habits of my temporary home and gradually increased my use of olive oil while decreasing the amount of butter my family consumed. And soon, I too found myself using olive oil as part of my sweet dishes as well.

This cake, modified from a Food 52 recipe, is truly a Mediterranean experience that highlights two of the best ingredients from this part of the world; the afore mentioned olive oil and sweet and vibrant blood oranges. The olive oil ensures that the cake is rich and moist. Because you use a generous 1 1/3 cups and its flavor is prominent, be sure you use a good flavored oil. If the oil you start with doesn’t taste good, chances are your cake won’t either. Blood oranges are currently plentiful in my local markets so I’ve used their juice and zest here. Feel free to substitute a regular orange if you prefer but be sure to use fresh juice; bottled from concentrate juices won’t yield the same results.

ORANGE OLIVE OIL CAKE

cups all-purpose flour1 3/4 cups sugar1 1/2 teaspoons kosher salt1/2 teaspoon baking soda1/2 teaspoon baking powder1 1/3 cups extra-virgin olive oil1 1/4 cups whole milk

large eggs

1 1/2 tablespoons grated orange zest

1/4 cup fresh blood orange juice

1/4 cup Grand Marnier

  • Pre-heat the oven to 350° F.
  • Lightly grease a 9-inch cake pan with non-stick cooking spray and line the bottom of the pan with parchment paper.
  • In a medium sized bowl, whisk the flour, sugar, salt, baking soda and baking powder.
  • In a separate bowl, whisk together the olive oil, milk, eggs, orange zest, orange juice and Grand Marnier.
  • Add the dry ingredients to the wet ingredients, whisking until just combined.
  • Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
  • Transfer the cake to a rack and let cool for 30 minutes.
  • Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Serves 10-12

 

Black Bottom Orange Marshmallow Meringue Pie

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Growing up, my mom used to make a lemon meringue pie with a twist that was always a hit. She would melt a thin layer of chocolate chips along the bottom of the pie between the crust and the tart lemon filling. Not only was a slice of pie pretty to look at but the chocolate added a rich and sweet contrast to the tart filling. She always served this pie for Easter dinner and I remember thinking about it in anticipation during long road trips home during college.

To celebrate spring and Easter I’ve added my own twist to this pie. The lemon meringue pie from Flour Bakery is made with a marshmallow meringue that I prefer to the traditional egg white topping. I’ve taken their recipe and incorporated my own twists. My mom’s chocolate layer is a must that adds to the specialness of the pie but I’ve gone a step farther and switched fresh orange juice for the traditional lemon. The pie isn’t as tart as the traditional lemon version but the orange adds a sophisticated twist to an old standby. Plus it combines my favorite fruit-chocolate flavors.

The recipe appears to be long but don’t let its length intimidate you. The steps flow together quickly and soon you will be enjoying a slice of this fruit-chocolate goodness.

BLACK BOTTOM ORANGE MARSHMALLOW MERINGUE PIE

Crust:

6 Tablespoons cold butter, cut into pieces

1 1/2 cups all-purpose flour

4 Tablespoons cold buttermilk

3/4 cup dark baking chocolate broken into pieces

  • Preheat the oven to 450 degrees.
  • Using a food processor, cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal.
  • Add enough liquid to hold the dough together.
  • Roll out the dough to form a crust that will fit a 9 or 10 inch pie pan. Prick the entire bottom of the pan with a fork.
  • Line the pie shell with parchment paper and fill the bottom of the pie with weights, uncooked beans, or raw rice.
  • Bake for 8-10 minute until browned.
  • Remove from oven and sprinkle the chocolate evenly along the bottom of the pie shell.
  • Allow the chips to soften then using a spatula smooth them along the bottom of the shell.
  • Set aside to allow to cool completely.

Orange Custard:

1 1/4 cups sugar

6 tablespoons cornstarch

1/4 teaspoon salt

1 1/4 cups water

2 Tablespoons heavy cream

6 egg yolks

1 1/4 cups fresh squeezed orange juice, strained to remove the pulp

2 Tablespoons unsalted butter, at room temperature

1 Teaspoons vanilla extract

  • Position a rack in the center of the oven, and heat the oven to 375 degrees.
  • In a medium saucepan, whisk together the sugar, cornstarch, salt, water, and cream. Place over medium-high heat and cook for 1 or 2 minutes or until the mixture thickens and becomes translucent.
  • Meanwhile in a medium bowl, whisk together the egg yolks and orange juice.
  • When the sugar mixture is ready, slowly pour it into the egg yolk mixture, a little at a time, whisking constantly.
  • When all of the sugar mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat.
  • Cook over medium heat, stirring constantly with a wooden spoon for 3 or 4 minutes, or until the mixture thickens.
  • Remove from the heat and whisk in the butter and vanilla.
  • Pour into the baked pie shell.

Marshmallow Meringue:

2 Teaspoons cornstarch

3/4 cup water

1 1/3 cups sugar

1 Tablespoon light corn syrup

4 egg whites

1 Teaspoon vanilla extract

Pinch of kosher salt

  • In a small saucepan, whisk together the cornstarch and 1/4 cup of water. Place over medium-high heat and cook, whisking constantly, for about 2 minutes or until thick and translucent.
  • In a separate small saucepan, combine the sugar, corn syrup, and the remaining 1/2 cup of the water and stir gently to combine. Place over high heat, bring to a boil, and cook, without stirring for 3 to 5 minutes or until the syrup registers 248 degrees on a candy thermometer (the firm-ball stage).
  • While the sugar is cooking, place the egg whites in the bowl of a stand mixer fitted with the whip attachment.
  • When the sugar reaches 248 degrees, turn the mixer onto high-speed and slowly add the sugar syrup into the egg whites, drizzling it down the side of the bowl to keep it from hitting the whip and splattering.
  • When all of the syrup has been added, continue whipping on high-speed for 2 to 3 minutes, or until the mixture turns white and billowy.
  • Turn down the speed to medium, add the cornstarch mixture, vanilla, and salt and whip until fully incorporated.
  • Continue whipping for 3 to 4 minutes until the mixture is barely warm to the touch.
  • Heap the marshmallow meringue on top of the pie in billowing piles, making sure to cover the entire top of the pie all of the way to the edge of the crust. Use the back of a spoon to tap the top of the meringue lightly and quickly to create tall peaks.
  • Bake for 15 minutes or until the meringue is lightly browned.
  • Let cool on a wire rack for about 1 hour, then refrigerate for at least 4 hours before serving.
  • The pie can be stored in an airtight container in the refrigerator for up to 3 days.

Serves 10

Mole Chicken

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For me, a good mole chicken does for Mexican food what a good pulled pork does for southern cooking. Both are richly seasoned and slow cooked meat which become so tender they can be shredded with a fork and then eaten as is, as part of a sandwich or on top of a favorite grain. They are simultaneously so simple yet their flavors are so complex that the meal becomes unforgettable.

The secret to a good mole chicken is the combination of chile peppers and chocolate. Yes, chocolate. But not any chocolate will do for this dish. Mexican chocolate, which is readily available at Mexican speciality stores and many gourmet grocery stores is smooth and rich with a touch of heat that adds to its complexity. The closest comparison I can come up with is that of a good quality chocolate with a touch of cinnamon and chile pepper. And when you combine the chocolate with two types of dried chile peppers you have the makings of an unforgettable mole. This version from Epicurious braises the chicken in fresh orange juice which only adds to the sauce’s sweet complexity. A good chicken mole dish may take some time to make but the results are worth every minute.

MOLE CHICKEN

3 tablespoons peanut oil, divided (more if necessary)

5 pounds skinless boneless chicken thighs

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 cups low-salt chicken broth

2 cups fresh squeezed orange juice

1 1/4 pounds onions, sliced

1/2 cup sliced almonds

6 large garlic cloves, sliced

4 teaspoons cumin seeds

4 teaspoons coriander seeds

4 ounces dried pasilla chile, stemmed, seeded, torn into 1-inch pieces, rinsed

1 ounce dried negro chiles, stemmed, seeded, torn into 1-inch pieces, rinsed

1/4 cup golden raisins

4 3 x 1/2-inch strips orange peel (orange part only)

1 1/2 teaspoons dried oregano

1 3.1-ounce disk Mexican chocolate, chopped

Warm flour tortillas for serving

  • Heat 1 tablespoon of the oil in a large pot set over medium-high heat.
  • Season the chicken on both sides with the salt and pepper.
  • Working in batches, brown the chicken in the pot, for about 3 minutes per side. Add more oil to the pot as necessary.
  • Return chicken and any accumulated juices to pot.
  • Add the broth and orange juice to the chicken and bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
  • Meanwhile, heat 2 tablespoons oil in heavy large saucepan set over medium-high heat. Add onions and sauté until golden brown, about 18 minutes.
  • Reduce heat to medium then add the almonds, garlic, cumin, and coriander. Sauté until the nuts and garlic begin to color, about 2 minutes.
  • Add chiles and stir until they begin to soften, about 2 minutes.
  • Using tongs, transfer the cooked chicken to large bowl. Pour the chicken cooking liquid into saucepan with onion mixture .
  • Add the raisins, orange peel, and oregano to saucepan; cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes.
  • Remove from heat then add the chocolate to the pot. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
  • Working in small batches, transfer sauce mixture to blender and puree until smooth.
  • Return the puree to the reserved pot. Adjust the seasoning of the sauce with additional salt and pepper if necessary.
  • Using two forks, coarsely shred chicken and return to sauce; stir to coat.
  • Rewarm over low heat before serving topped with the warm tortillas.

Serves 8

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