What a great dish! Sweet, spicy, and my daughter said, a little sour?? (I am sure she said that just because I said it was sweet. The sky is not really blue either, by the way) My husband said he would like to use the sauce as a marinade for brisket and I liked it because it was simple.
The last couple of weeks shook my routine up. I am not sure if it was the twice weekly soccer practice, the ragweed swirling in the air, or the incredibly cumbersome amount of homework and flashcards my second grader has. Whatever it was I found myself letting my husband and daughter fend for themselves for dinner or trying to make them forget that it is dinnertime, that actually worked once. In an effort to get back on a routine, I decided to go back to planning a weekly menu, this means Get Out the Cookbooks and Try Something New. Enter Israeli Orange Chicken from the 1983 Bishop Kelley cookbook, Calling All Cooks.
I switched some things up because I wanted to use my crockpot and frankly I just don't have time to bake, turn, and baste. Be sure to serve this over rice. We had noodles because I mistakenly mentioned I love rice so now my daughter thinks rice is gross and will make her sick. She ended up leaving the table, without finishing her dinner, anyway; for her own safety.
The Ingredients (printable copy here)
2-3 lbs boneless Chicken, I used thighs because I had some but breasts would be great too.
2 tsp Garlic Salt
2 tsp Paprika (I love to use the HOT Hungarian brand)
1 tsp Pepper
1 tsp Dried Tarragon
1/2 tsp Dried Thyme (mine is s powder)
1 1/4 cup Orange Marmalade
1/4 cup Lemon Juice
1/2 can of Orange Juice Concentrate
1/2 cup of Water
Place chicken in Crockpot and sprinkle all the seasonings over all. Spoon the orange marmalade and place on top of chicken in various places. Do the same with the orange juice concentrate. Add lemon juice and water. Cook on high for 4 hours or low for 8 if chicken was frozen, but note that with all the sugars in the marmalade and concentrate there might be some carmelizing the longer this cooks. But is this a bad thing?
And don't try to make nice by serving with noodles use rice, it will soak up the juice so much better. If I had known this was going to be so good I would have taken pictures but a scratch and sniff webshot would be better. And yes, I do realize that I named myself Crockstar and yet I haven't posted a recipe in a couple of months, but that is because I am just recycling the same recipes. How many times should I post Chicken Burritos or Creamy Chicken and Noodles?
Want to see my Weekly Menu? (September and October)
The last couple of weeks shook my routine up. I am not sure if it was the twice weekly soccer practice, the ragweed swirling in the air, or the incredibly cumbersome amount of homework and flashcards my second grader has. Whatever it was I found myself letting my husband and daughter fend for themselves for dinner or trying to make them forget that it is dinnertime, that actually worked once. In an effort to get back on a routine, I decided to go back to planning a weekly menu, this means Get Out the Cookbooks and Try Something New. Enter Israeli Orange Chicken from the 1983 Bishop Kelley cookbook, Calling All Cooks.
I switched some things up because I wanted to use my crockpot and frankly I just don't have time to bake, turn, and baste. Be sure to serve this over rice. We had noodles because I mistakenly mentioned I love rice so now my daughter thinks rice is gross and will make her sick. She ended up leaving the table, without finishing her dinner, anyway; for her own safety.
The Ingredients (printable copy here)
2-3 lbs boneless Chicken, I used thighs because I had some but breasts would be great too.
2 tsp Garlic Salt
2 tsp Paprika (I love to use the HOT Hungarian brand)
1 tsp Pepper
1 tsp Dried Tarragon
1/2 tsp Dried Thyme (mine is s powder)
1 1/4 cup Orange Marmalade
1/4 cup Lemon Juice
1/2 can of Orange Juice Concentrate
1/2 cup of Water
Place chicken in Crockpot and sprinkle all the seasonings over all. Spoon the orange marmalade and place on top of chicken in various places. Do the same with the orange juice concentrate. Add lemon juice and water. Cook on high for 4 hours or low for 8 if chicken was frozen, but note that with all the sugars in the marmalade and concentrate there might be some carmelizing the longer this cooks. But is this a bad thing?
And don't try to make nice by serving with noodles use rice, it will soak up the juice so much better. If I had known this was going to be so good I would have taken pictures but a scratch and sniff webshot would be better. And yes, I do realize that I named myself Crockstar and yet I haven't posted a recipe in a couple of months, but that is because I am just recycling the same recipes. How many times should I post Chicken Burritos or Creamy Chicken and Noodles?
Want to see my Weekly Menu? (September and October)
