Orange Curry Chicken Thighs

Name: Orange Curry Chicken Thighs
Total time: 4500 s
Yield: 4 to 8 thighs
Cuisine: American
Ingredients: 4-8 fresh Chicken Thighs; 1 (12 oz) can Frozen Concentrated Orange Juice; 1-2 Navel Oranges; 1 tsp Curry Powder; 1 tsp Corn Starch

Matt Willett @CookMattW

This recipe makes a moist Chicken dish with a strong orange flavor. The curry powder in the glaze adds just a kick of heat.

Matt Willett @CookMattW

This recipe makes a moist Chicken dish with a strong orange flavor. The curry powder in the glaze adds just a kick of heat.

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Ingredients

1 hr 15 mins

4 to 8 thighs

4-8fresh Chicken Thighs
1 (12 oz)can Frozen Concentrated Orange Juice
1-2Navel Oranges
1 tspCurry Powder
1 tspCorn Starch

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Steps

1 hr 15 mins

1

In a pot, heat FCOJ to room temp. Do not add water.
2

Using a meat syringe, inject some FCOJ into the thighs. Then place thighs into pot with FCOJ and bring to a slow boil. Cover. Cook for 20 minutes, turning thighs over every 5 minutes.
3

While chicken is cooking, preheat oven to 325° and prepare a baking sheet by coating with cooking spray and sliced oranges.
4

Place thighs on orange slices and add salt and pepper. Bake for another 20 minutes.
5

While thighs are baking, add curry powder and corn starch to remaining juice in pot. Slow boil and reduce to a glaze.
6

Near the end, take a taste as you may want to add more curry powder.
7

Place completed thighs on a bed of Jasmine Rice. Spoon on glaze. Serve with Garlic Parmesean bread sticks and a wedge of Watermelon.