Orange chicken

YOU
6 servings
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A taste sensation, fusing savoury and sweet.

By Food24 November 03 2009
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Ingredients (10)

1.00 chicken — large
salt and freshly ground black pepper — to taste
100.00 g butter — softened
1.00 lemon — zest only
2.00 oranges — grated rind
50.00 ml orange juice
2.00 garlic — cloves, crushed
300.00 g rice — uncooked
1.00 orange — chopped
50.00 g almonds — flaked, toasted
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Method:

Preheat the oven to 180 ºC (350 ºF).
Rinse the chicken well and pat dry with paper towelling. Season the chicken well outside and inside with salt and pepper. Carefully loosen the skin over the breastbone by inserting your fingers underneath the skin.
Blend the butter with the lemon rind and half the orange rind, orange juice and garlic. Insert half the butter mixture underneath the loosened chicken skin, spreading it evenly over the breast. Spread the outside with the remaining butter mixture, especially over the thighs. Insert the peeled orange into the chicken cavity. Place the chicken in a large oven pan, cover and bake for one to one and a half hours or till done. Twenty minutes before the end of the cooking time, remove the lid to allow the chicken to brown. Baste with pan juices occasionally.
Meanwhile cook the rice in salted water till done. Drain well. Turn into a serving dish large enough to hold the chicken as well. Add the remaining orange rind and almond flakes to the rice and mix. Pour the chicken pan juices over the rice and place the chicken on top.
Serve with vegetables. Alternatively, add a little sherry to the pan juices and bring to the boil. Serve separately as a sauce with the chicken.
Serves 4-6.



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