Orange Peel Chicken
Chicken and oranges pair so well together and orange peels are great for your digestion… enter: orange peel chicken!
This past weekend I was at my son’s college graduation. I’m such a proud mom and I just love that kid so much that of course now in the days past the graduation all I’m doing is thinking about him. He likes to cook, so I love to come up with recipes that I think he would like and that are easy to prepare. This one fits the bill — but when he makes it I’m sure a lot of hot peppers will go into the sauce.
I love chicken dishes with fruit. A great friend of mine once made me his version of Caribbean chicken with lots or oranges and lemons and cherries. This was many years ago, and I still think about that dish today. So, these things had me thinking…
I know, I really should get a life. All I do is think about food…
My favorite lemonade is made with whole lemons (here’s that recipe) — peel and everything. And I absolutely love grating lime zest on everything! So, when I was making orange chicken the other day, I figured why not use the whole orange. Yup, this orange peel chicken uses the entire orange — peel and everything.
All I did was put all of my orange sauce ingredients into my Vitamix, whiz it up and cook the chicken in it. Not only is this recipe delicious, but I underestimated the amount of sauce my ingredients would make and I had enough sauce to freeze half of it for another time… which is definitely a really good thing! There’s nothing better than a freezer stocked with awesome sauces…
Nutritionally speaking, this chicken is awesome:
Oranges will help boost your levels of vitamins A, B and C. In Chinese medicine oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi” as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.
Ginger is a Chinese herb (Gan Jiang) that warms the body. It’s especially good during cold weather and also during seasonal changes. So, when it’s winter or when winter is trying to turn into spring, and we (those of us on the east coast) get some of these cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).
Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
- 8 boneless chicken thighs (about 2-1/4 lb)
- sea salt and black pepper
- 2 Tbs extra-virgin olive oil
- 2 large oranges (organic if possible), washed, unpeeled, cut into quarters
- 1 Tbs sliced fresh ginger
- 5 garlic cloves
- ¾ cup coconut sugar
- ½ cup plum sauce or hoisin sauce or korean bbq sauce (use whatever healthy version is available)
- 1 -1/2 tsp sriracha
- ¾ cup chicken broth
- 1 tsp raw apple cider vinegar
- ¼ tsp five spice powder
- Preheat your broiler.
- Heat oil in a large sautee pan over medium-high heat.
- Season the chicken generously with salt and pepper.
- Brown the chicken on both sides in the oil, about 5 minutes on each side.
- Place all of the remaining ingredients into a blender and whiz it up until it's really smooth. (I used my Vitamix so this didn't take too long.)
- When the chicken is browned, pour enough of your blended orange sauce into the pan so that the chicken is mostly covered. Stir to coat the chicken.
- Cover the pan and cook until the chicken is cooked through, about 15 minutes.
- Transfer the chicken, shaking off excess sauce, to a baking sheet.
- (I saved my extra sauce and put it in the freezer for another time!)
- Place the sheet under the broiler until the sauced chicken starts to char a bit (about 3 minutes).
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