We tend to reach for citrus – more specifically orange juice – when we have a cold. Oranges are rich in vitamin C that helps to both reduce and prevent further inflammation. For the same reason, oranges (or their juices) are a good dietary choice when it comes to maintaining joint health and preventing arthritis. Furthermore, orange fruits and vegetables in general, are rich in carotenoids, which have been shown to reduce the risk of breast cancer.
This orange glazed chicken makes use of – you guessed it, oranges – as well as turmeric and ginger, two more important anti-inflammatory agents. The recipe comes together on the stove with little effort and the ingredients can easily be doubled, so it works just as well for a crowd as it does an intimate weeknight meal.
Orange Glazed Chicken (Serves 4)
- 2 tablespoons unsalted butter
- 1 3-4 pound chicken, cut into pieces with bone and skin intact
- 1 tablespoon cornstarch
- ¼ teaspoon ground turmeric
- ¼ teaspoon grated fresh ginger
- ⅓ cup orange marmalade (opt for an all-natural brand wherever possible!)
- 1 tablespoon low-sodium soy sauce
- ⅓ cup fresh orange juice
- 1 teaspoon fresh lemon juice
- ⅓ cup chicken stock
- 1 orange, thinly sliced
- Melt the butter in a large skillet set over medium-high heat.
- Place the chicken in the pan, skin-side down, and brown for approximately 8-10 minutes, until crisp but not cooked through. Remove the chicken from the pan and set aside.
- Add all of the remaining ingredients to the pan, with the exception of the chicken stock and orange slices. Stir using a whisk, to ensure that any lumps from the marmalade and cornstarch are removed.
- Return the chicken to the pan, and reduce the heat to medium low. Cover and continue to simmer, stirring occasionally for approximately 30 minutes.
- Add the chicken stock and orange slices to the pan. Continue cooking uncovered for an additional 10 minutes.
Have you ever made orange chicken?