Sweet Orange Chicken II

SUBMITTED BY: Jaynine PHOTO BY: BJSERINK

"Chicken is simmered until tender in a sweet orange and cranberry sauce. Pure delicious chicken, made with ingredients usually in your home."

PREP TIME	5 Min
COOK TIME	35 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

5 pounds bone-in chicken parts
1/2 cup orange marmalade
2 cups orange juice, or as needed
3/4 cup dried cranberries

READ REVIEWS (33)

DIRECTIONS

Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.

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REVIEWS

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Reviewed on Jan. 22, 2004 by Bobbie

Super recipe! And soooo easy. My husband & I both loved it. The only thing I changed was the cranberries. I had dried Michigan cherries in my fridge so I used them(finally a use those cherries) and am glad I did because they were a tad tart. Also, I took about a cup of the juice and thickened it a little for a sauce which was also a hit with the Mister. This is a keeper. Thanks, Jaynine!

7 users found this review helpful

Reviewed on Mar. 6, 2006 by RCKim

My family loved this! First I lightly browned 2-1/2 lbs. boneless, skinless thighs (trimmed of excess fat). For the sauce, I cut the orange juice down to 1 cup and simmered the chicken in the marmalade/juice/cranberries for 10 minutes. Then I stirred in 1/2 tsp. salt along with 2 Tbsp. cornstarch mixed with 2 Tbsp. orange juice, and simmered the dish for 5 minutes more. It was perfect--moist, sweet, and delicious. I served it with long grain and wild rice, salad, and bread for a very tasty meal. Thank you for a wonderful new family favorite!

5 users found this review helpful

Reviewed on Feb. 21, 2006 by Ivora

This was really tasty. I used boneless chicken breasts and browned them for a few minutes on each side in crushed garlic and butter. I simmered the sauce in a separate large pan and threw in some chopped green onions, red pepper flakes, orange zest, cornstach for thickness, and omitted the cranberries. Then I put the browned chicken in with the sauce and cooked it till it was no longer pink inside. Then I sliced the breast up and served in on a bed of rice, topped with a little extra sauce. It was really REALLY good. The leftovers tasted even better because the orange flavor soaked through the meat.

5 users found this review helpful

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