Orange Chicken Stew
This flavorful recipe is based on Middle Eastern traditions. In Iran, it’s known as Khoresht Nâranj, and variations can be found from Morocco to Spain, wherever oranges grow. Our version uses sweet Limoneira® oranges instead of the bitter Seville for a family-friendly dish.
Ingredients
- 3 large Limoneira® oranges
- 1 pinch saffron threads
- 2 1/2 pounds chicken thighs
- 2 tablespoons olive oil
- 1 onion sliced
- 4 cloves garlic minced
- 1 cinnamon stick
- 1 tablespoon turmeric
- 1 tablespoon ginger minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Add the saffron to about 3 tablespoons of hot water in a small bowl.
- Cut off the orange zest with a sharp knife into strips.
- Then, juice the Limoneira® oranges into a bowl, and discard the leftover.
- Add the olive oil to a large skillet, and sauté the onion and garlic for 2 to 3 minutes, until fragrant and translucent.
- Add the cinnamon stick, turmeric, and ginger, and stir together.
- Add the chicken to the skillet, and cook the thighs about 3 to 5 minutes on either side, until browned.
- Sprinkle with salt and pepper, and add the orange juice and saffron water (strained) to the pan. Stir to blend.
- Cover the pan, and simmer for about 20 minutes, until tender.
- Add the strips of orange skin, and continue to cook for another 5 to 7 minutes.
- Remove the cinnamon stick, and serve. Rice is the traditional accompaniment.
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