Directions: |
Directions:Brown the chicken pieces in the oil in a frying pan. Cook until all of the pink in the meat is gone. Place meat in a bowl. Drain the oil. While the meat is browning, mix either soy sauce (to taste) or else teriyaki sauce (to taste) in the orange juice. After draining the oil out of the pan, pour the maple syrup, part of the orange juice mixture, and the orange marmalade in the frying pan. Cook and stir for about 1 minute or so until you pull up all the browning from the bottom of the pan. Add the chicken pieces back into the mixture. Cook for about one more minute, adding the orange zest and the rest of the orange juice (if needed). Squeeze juice of lemon over meat. (You can skip this and it will still taste OK…. I personally wouldn't’t use bottled lemon juice if I don’t have a fresh lemon.) Serve immediately over steamed rice and top with chopped green onion or shallot.
Just in case anyone wants it, the recipe for Finger Licken’ Chicken is a breeze. I found it also in a magazine and am just kind of writing it from memory:
Mix orange marmalade with your seasoning of choice such as chili powder (be careful not to overdo it as a little goes a long ways), garlic powder, sage, thyme, or whatever /could even try soy sauce or teriyaki sauce. Coat chicken pieces. Bake until chicken is done. You can do this with skinless chicken or chicken with skin on (such as drumsticks). If chicken has skin, bake in a hotter oven with chicken uncovered. (About 375 to 400) If the chicken is skinless, bake at about 325 to 350 covered and just remove foil the last 10 minutes or so if you want it to crisp up a bit (or put under broiler for about 30 seconds.)
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This recipe for Orange Maple Chicken ~ ~ Margaret Fielding is from