Ginger Orange Chicken
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3 tablespoons mango chutney – see Note
- 2 tablespoons peeled and chopped fresh ginger (see my tips on purchasing and storing ginger)
- 1 1/2 tablespoons orange zest
- 1 1/2 tablespoons seasoned rice vinegar
- 2 teaspoons dark sesame oil
- 1/4 teaspoon dried crushed red pepper
- 6 tablespoons sesame seeds
- 5 to 6 boneless chicken breast halves with skin on (number depends on size)
- 4 tablespoons butter, divided
- 1 box (10 ounce) couscous
- 1 cup dried apricots, chopped
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 cup shelled pistachios, toasted and chopped (or 1 cup if in the shell)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh basil
Kosher salt, to taste
Freshly ground black pepper, to taste
Ginger Orange Chicken
- Preheat oven to 400 degrees.
- In a 13-by-9-by-2 inch glass baking dish, whisk together orange juice, lemon juice, chutney, ginger, orange peel, vinegar, sesame oil, and crushed red pepper. Set aside.
- If chicken breasts are very thick at one end, pound with a meat mallet or rolling pin to an even thickness. If they are very large, butterfly and cut into 2 pieces (see Tip). Sprinkle chicken breasts with salt and pepper.
- Place sesame seeds in a shallow bowl. Dredge skin side of chicken in seeds, coating well.
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Add half of chicken breasts (or as many as will comfortably fit into your skillet), skin side down, and cook 2 to 3 minutes or until golden brown (watch carefully so sesame seeds don’t burn). Turn over and cook 2 minutes longer.
- Place chicken breasts, skin side up, in orange juice mixture in baking dish.
- Thoroughly clean out skillet (otherwise the second batch will burn) and repeat with remaining 2 tablespoons of butter and chicken breasts.
- Cover chicken with foil and bake 20 minutes or until cooked through and an instant-read thermometer inserted into thickest portion registers 165 degrees. Remove from oven, remove foil and let chicken cool for around 1 hour in marinade at room temperature.
- Leave chicken in marinade, cover and chill overnight. Bring to room temperature before serving.
- Combine couscous, apricots, cinnamon, and allspice in a large bowl.
- In a large saucepan, bring 2 cups water, olive oil, and salt to a boil; remove from heat and stir in couscous mixture. Cover and let stand about 5 minutes or until water is absorbed.
- When ready to serve, uncover, and fluff couscous with fork.
- Stir in chopped nuts, green onions, and basil. Season to taste with salt and pepper.
- Serve at room temperature (best if not made too far ahead.)
To serve, mound the spicy couscous on a serving platter, or divide between dinner plates. Top with chicken breasts. Spoon the sauce from the baking dish over the top of chicken.
Note on mango chutney: A widely available mango chutney is the brand “Major Grey’s Chutney”.
- Category: Poultry, main dish, make ahead, easy entertaining