Orange
Orange comes from citrus family. The acidic soil in my state is very good for citrus. So we had them in abundance during the season. We have them raw or at the most add to our salads. They would be preserved as marmalade or turned into the most delicious orange cakes. My grandmother would often bake these delicious orange cakes during sunny winter morning.
Yeah!! every ingredient I believe has a memory connected with them.
Orange
Orange comes from citrus family. The acidic soil in my state is very good for citrus. So we had them in abundance during the season. We have them raw or at the most add to our salads. They would be preserved as marmalade or turned into the most delicious orange cakes. My grandmother would often bake these delicious orange cakes during sunny winter morning.
Yeah!! every ingredient I believe has a memory connected with them.
Open in Cookpad AppSteps
- 1
Marinade the chicken with salt, pepper, rosemary, paprika and leave for 1-15 mins
- 2
Preheat oven at 180-degree celsius for 10 mins
- 3
Heat a pan, add olive oil and cook the chicken skin side down till it turns golden brown
- 4
Add garlic to the pan add, marmalade, juice, zest and stock
- 5
Bring it to boil. Add the rest of rosemary chopped parsley
- 6
Arrange the chicken pieces in an ovenproof dish. Pour the sauce
- 7
Arrange slices of orange if desired and bake for 25-30 min
- 8
Marinade the chicken with garlic, chili flakes, and orange zest, juice marmalade, soy sauce, honey and olive oil
- 9
Leave it for 2-3 hours in the fridge with the cling film on
- 10
Preheat the oven
- 11
Bake for 35 mins or till it is cooked through
- 12
Garnish with caramelized orange slices and serve with plain rice.
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