Orange Chicken

Orange Chicken

New-Mexico-Roast-chicken.jpg

Makes 4 servings
Prep: 15 minutes, Cook: 5 minutes, Bake: 40 minutes

  • 4 bone-in skin-on chicken thighs 4 chicken drumsticks

  • 1 teaspoon salt

  • 1⁄2 teaspoon paprika

  • 1⁄2 teaspoon ground black pepper 1 tablespoon canola oil

  • 1 large lemon, quartered

  • 1 large orange, cut into 8 wedges 3 bay leaves

  • 2 garlic cloves, sliced

  • 2 tablespoons capers, drained, Alessi®

  • Parsley Couscous (recipe follows)

1. Preheat oven to 350°. Trim excess fat from chicken thighs. Sprinkle chicken with salt, paprika, and pepper.
2. In a large skillet, heat canola
oil over medium-high heat. Add chicken to pan; cook, turning occasionally, for 5 minutes, or until browned. Place chicken in a shallow 3-quart baking dish. Squeeze juice from lemon quarters and orange wedges over chicken, and add to dish. Add bay leaves and garlic to dish. Bake for 35 to 40 minutes, or until chicken is done, adding capers during the last 10 minutes of baking time. Remove and discard bay leaves. Spoon Parsley Couscous onto individual serving plates. Top with chicken and cooking liquid.
Parsley Couscous
Makes 4 servings
Prep: 5 minutes, Stand: 5 minutes

  • 1 3⁄4 cups unsalted chicken stock, Kitchen Basics®

  • 1 tablespoon extra-virgin olive oil

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon ground black pepper

  • 1 (10-ounce) box uncooked plain couscous

  • 3 tablespoons chopped fresh parsley

1. In a medium saucepan, bring stock, oil, salt, and pepper to a boil. Stir in couscous. Cover; remove from heat, and let stand for 5 minutes. Add parsley, and fluff lightly with a fork.

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