Orange Basil & coriander Chicken

This recipe stunned me. I wanted to try something different and combined a few ingredients I had and came up with this recipe. If you've already tried a similar version, than I'm sure you will enjoy this one.

The combination of the Orange with the basil and coriander creates an aromatic, delicious and unique taste to chicken. It's simple, quick and will surely get your guests or family talking about this dish.

Here's how to make it…

Serves 4

(increase equally for more)

Prep time 15 minutes

Cooking time 45min to 1h00

Ingredients

Preheat oven to 385 degrees f.

1 tsp EVOO

1 tsp butter

4 Chicken Legs with skin

Rub:

1 tbsp coriander grains

zest of 1 orange

1/4 tsp salt

1/2 tsp black pepper

Sauce:

4 small juicy oranges squeezed

1/8 tsp ground cloves 

1/4 tsp salt

1/2 cup chicken broth low sodium preferably or homemade  

1/4 tsp sesame oil 

1/2 cup sweet basil chopped (Asian basil preferably is sweet)

Steps: 

1. Rinse and tap dry the chick, lay on a wooden board and set aside.  

2. In a mortar and pestel, grind the coriander, 1/4 tsp salt and pepper till coriander is fine, almost powdery. Add the orange zest and combine. Rub the chicken all around, also under the skin.

3. In a large non stick pan, on med-high heat melt EVOO and butter to brown the chicken. The butter and Oil gives a nice browning texture and prevents from burning. Sir the chicken skin side down first for a few minutes until nice and gold and turn skin up to brown bottom as well. This creates a nice "shield" for the chicken keeping the meat juice inside while cooking and gives a beautiful nutty taste. 

4. In a bowl, combine Orange juice, broth, cloves, 1/4 salt, basil leaves chopped and sesame oil. whisk and pour over the chicken.

5. Place at the center of the oven uncovered for approx. 

45 minutes. Baste your chicken with its juice every 10 minutes or so. The more you baste, the better the taste and skin comes out.

6. To know if your chicken is ready and not overcooked, with a knife poke the meat near the thickest bone (longest part to cook), generally drumstick and press down. The juice should be clear, not pink and the chicken should remain juicy and not dry. You can use a meat thermometer if preferred, but I've had surprises… That way you are certain. 

*NOTE: Many presume chicken should be dry to be ready, which is false. You want it to be juicy but clear color. (PS: if the chicken is cooked in a red base such as tomato juice or paprika etc, don't look at the color of the juice, but more at the meat color near the bone, as the liquid color will continuously be red.) 

Serve on a bed of Jasmine or Basmati rice and a side of sautéed kale. 

Enjoy

Sincerely 

T @stuffedfaces