I’ve been a little MIA for a little while, but I’ve been drowning in work during the week and traveling on the weekend. Luckily Angela’s had some fun recipes to keep you entertained in my absence.
But I’m returning with a recipe that is certainly a keeper. I’ve made variations of this same recipe over the past few years, but I’ve finally found a version that I think I’ll stick with. It’s a great weeknight meal that I serve over Near East Curry Couscous along with some Garlic Naan on the side. So my breath is obviously awesome after I indulge on this dinner.
The recipe below calls for browning the chicken on the stove followed by baking it in the oven, but this would also be great on grill. Just make the marinade the day before, and marinate the chicken for 12-24 hours.
Cumin, Honey & Orange Chicken
2lbs Chicken Legs (you could also substitute breasts, but the legs are a lot juicier)
1/4 cup soy sauce
1/4 cup water
Juice of one orange—about 3 tablespoons
1 tablespoon honey
2 tablespoons cumin
2 tablespoons coriander
2 teaspoons tumeric
1/2-1 teaspoon crushed red pepper
Preheat the oven to 375 degrees.
Liberally salt & pepper the chicken legs. I also like to sprinkle a little bit of cumin on them for extra flavor.
Brown the chicken on the stove (using a little olive oil) – about two minutes on each side. While the chicken is browning, combine the next 8 ingredients in a small pot. Bring to a boil, and then let simmer for 2-3 minutes.
Once the chicken is nice and crispy, pour the marinade into the saute pan with the chicken, and then put the saute pan directly in the oven (just cover the handle with foil). Cook for 20-25 minutes until the chicken is cooked all the way through.