Orange Spice Chicken Casserole
 |
"When the right fruit is paired with the right meat - as in this wonderful winter warmer - it makes for a very satisfying entree. This casserole's slightly spicy sauce has aroma and flavour appeal."
|
|
Ground coriander
|
2 tsp.
|
10 mL
|
|
Ground cumin
|
2 tsp.
|
10 mL
|
|
Ground ginger
|
2 tsp.
|
10 mL
|
|
Chilli powder
|
1 tsp.
|
5 mL
|
|
Freshly ground pepper
|
1 tsp.
|
5 mL
|
|
Ground cinnamon
|
1/2 tsp.
|
2 mL
|
|
Salt
|
1/2 tsp.
|
2 mL
|
|
Freshly squeezed orange juice
|
1 cup
|
250 mL
|
|
Dry white wine (or alcohol-free)
|
1/2 cup
|
125 mL
|
|
Liquid honey
|
1/4 cup
|
60 mL
|
|
Olive (or cooking) oil
|
2 tbsp.
|
30 mL
|
|
Pitted prunes
|
1 cup
|
250 mL
|
|
Dried apricots, halved
|
1 cup
|
250 mL
|
|
Pimiento-stuffed olives
|
1/2 cup
|
125 mL
|
|
Boneless, skinless chicken thighs, halved
|
2 1/4 pound
|
1000 gr.
|
|
Medium orange, cut into 1/4 inch (6 mm) slices
|
1
|
1
|
Combine first 11 ingredients in small bowl.
|
Place prunes, apricots and olives in 3 quart (3 L) casserole. Arrange chicken over top. Pour orange juice mixture over chicken.
|
Arrange orange slices over chicken. Cover. Bake in 350°F (175°C) oven for 30 minutes. Remove cover. Bake for 50 minutes, basting twice, until sauce is slightly thickened and chicken is tender. Serves 8.
|
1 Serving:
372 Calories; 11.3 g Total Fat; 390 mg Sodium; 26 g Protein; 43 g Carbohydrate; 4 g Dietary Fibre
|
Recipe reprinted from Cooking at Home Magazine, December / January 2001 © Company's Coming Magazines Limited.
|
|
Newsletter
Enter your email here to subscribe:
