Monday, March 29, 2010

Melissa d'Arabian: Crispy-Skinned Chicken a l'Orange


This sweet/savory chicken dish was really easy, although it did dirty a saute pan, a ceramic dish for the oven and a cutting board. However, the dishes were totally worth it, because this was delicious and turned out exactly as promised - a sweet, sticky and citrus-y glaze over really moist chicken. My husband kept stopping while he was eating to tell me how good it was, if that tells you anything. I believe we'll be having it again in very short order.


I served it with roasted broccoli (toss with olive oil, salt and pepper and stick under the broiler for 10 minutes) and brown rice cooked in our handy-dandy new rice cooker.

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