Here are two recipes that are my newest go-to recipes this last year. Both are simple, require few pots and pans… and little time in the kitchen. And both perfectly pair with roasted veggies, green salads, or even my White Bean, Leek and Asparagus Salad, now that sounds good about now.
So, for those of us who could eat dessert before dinner (or in spite of), here’s a little sugar to satisfy. Your dessert compartment will thank you.
First up…
(an all time favorite!)
and last, but not least…
Recipes:
Caramel Orange Chicken
3 bone-in, skin-on chicken breasts
Olive oil
Salt and Pepper and seasoning of choice (I use Penzeys Parisien)
4 tablespoons honey
1/2c. frozen orange juice concentrate (still frozen)
Crushed red pepper
Fresh Cilantro, chopped for garnish
Pat dry the chicken breasts, season with salt, pepper and seasons of choice- I like my Parisien thyme and tarragon mix… …and load it on! Brown skin side down until crispy and browned in olive oil about 5 min. In the meantime combine honey and frozen orange juice concentrate in a small saucepan, also seasoning w/salt, pepper, and your favorite seasoning (I add a bit of crushed red pepper!) Bring to boil and simmer 3 min.
Once the chicken is browned, turn skin side up and place in roaster (or use the same oven safe saute-pan- great investment, and less dishes!) in a 375 degree oven. Pour orange mix over and bake about 25 min, spooning syrup back over the top about 1/2 way in until thermometer reads about 150. Let sit 10 min to get to 160 degrees.
Top with minced fresh cilantro and pour remaining sauce over all.
Buttery Brown Sugar & Garlic Chicken Bites
4 boneless, skinless breasts cut into cubes
5 garlic cloves, lightly smashed to release flavor
1 shallot, cut into rings
3-4 tablespoons butter
1/2 c. brown sugar
Seasoning if desired- I used 1 tablespoon Penzeys Parisien
Salt and Pepper
In greased 9×13 pan, place chicken cubes. Place shallots over chicken and place the garlic cloves around the pan. Then add 5-6 spoonfuls of butter evenly around the pan. Season with salt and pepper and your favorite seasoning if desired. Top all with brown sugar. Bake at 350 degrees for about 15 minutes. Then stir to break up chicken and coat with the brown sugar butter. Bake about another 10 minutes or until chicken is cooked through and browned. Remove chicken to plate and pour on sauce (I remove the garlic cloves)
*Note: I do not work for Penzeys in any way, I just love their Parisien blend… I go through it like crazy and it makes everything taste better! 😉
Source: dianadarling.net (defunct blog)
