Orange Almond Chicken
8-10 chicken thighs (If you like the skins, leave half on, half off. This increases the fat content, but adds to flavor).
1 Tbsp. Olive oil
* Optional: 1/2 Cup Whole Almonds
In a large skillet, on medium heat, pour 1 Tbsp. Olive oil. Place chicken, smooth side down, around the pan, and slightly salt. Cook uncovered for 20 minutes, until underside is brown. Then turn and cover, cooking an additional 40 minutes or until done. While this is cooking prepare the sauce (see below). Once sauce is prepared, and meat is nearly done, sprinkle almonds over the chicken and pour 1/2 cup of mixture over the top of the chicken and bring to a simmer (low heat) for 10 additional minutes. *Place the chicken on a serving plate or on a bed of rice and pour remaining sauce over chicken. Sprinkle 1/2 tsp. lemon zest and 1 tsp. orange zest over the top. *Optional: Sprinkle grated almond over the top of the chicken.
Tip: Serve on a bed of rice or quinoa...Lovely with a side of fresh asparagus or green beans.
In a medium saucepan add:
1 1/2 Cups Water
3/4 Cup freshly squeezed orange juice
1/2 Cup freshly squeezed lemon juice
3 Cloves garlic, minced
1 Tbsp. Orange Zest
2 tsp. Lemon Zest
2 tsp. Freshly grated Ginger Root (can use dried)
2 Tbsp. grated onion
3/4 Cup Brown Sugar
1/8 tsp. Salt
Bring these ingredients to a boil and then turn on low and simmer while you add the thickener (see below).
In a small bowl add:
1/4 Cup Arrowroot powder (starch)
1-2 Tbsp. Water to thin
Stir this well until blended.
Slowly add small portions to the sauce mix and stir continuously. It is not necessary to add all of it, once you notice thickening, stop. If it's too thick, add a little water and stir. Once thickened, turn on low for 7 minutes and then turn off.
