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Ingredient
Orange Curry Chicken Thighs
Introduce
Chef :
Matt WillettOrange Curry Chicken Thighs
This recipe makes a moist Chicken dish with a strong orange flavor. The curry powder in the glaze adds just a kick of heat.
Ingredient
Food ration :
4 to 8 thighsCooking time :
1 hr 15 mins
1 (12 oz)
can Frozen Concentrated Orange Juice
1-2
Navel Oranges
1 tsp
Curry Powder
1 tsp
Corn Starch
Cooking instructions
* Step 1
In a pot, heat FCOJ to room temp. Do not add water.
* Step 2
Using a meat syringe, inject some FCOJ into the thighs. Then place thighs into pot with FCOJ and bring to a slow boil. Cover. Cook for 20 minutes, turning thighs over every 5 minutes.
* Step 3
While chicken is cooking, preheat oven to 325° and prepare a baking sheet by coating with cooking spray and sliced oranges.
* Step 4
Place thighs on orange slices and add salt and pepper. Bake for another 20 minutes.
* Step 5
While thighs are baking, add curry powder and corn starch to remaining juice in pot. Slow boil and reduce to a glaze.
* Step 6
Near the end, take a taste as you may want to add more curry powder.
* Step 7
Place completed thighs on a bed of Jasmine Rice. Spoon on glaze. Serve with Garlic Parmesean bread sticks and a wedge of Watermelon.
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