Citrus fruits always remind me of winter. Growing up in Israel I remember going with my dad to the orange orchard and picking oranges, putting them in my sweater and carrying them home. Thinking back, I’m pretty sure it was a privately owned orchard but we had fun anyway. I love how citrus fruits always add lightness and freshness to any dish so I figured I may as well use it for our chicken dinner. I had some chicken thighs and half an orange in the fridge, leftovers from the kids’ school snack, and that’s how this dish was born.

Orange Chicken – The Sweet and Sour Taste of Winter

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Author: Maya Moscovich
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

This Orange Chicken combines the fresh, zesty flavor of oranges with tender chicken thighs for a delightful winter meal that’s easy to prepare and visually appealing.

Ingredients

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6 boneless, skinless chicken thighs
1 tablespoon soy sauce
1/2 tablespoon mustard
2 tablespoons water
1 garlic clove, minced
1/2 orange, peeled and cubed

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, combine the soy sauce, mustard, water, and minced garlic. Stir well to create a marinade.
Cube the chicken thighs into bite-sized pieces.
Place the cubed chicken into a small, heat-resistant Pyrex dish or a deep baking dish.
Pour the marinade over the chicken, ensuring all pieces are well-coated.
Scatter the cubed orange pieces evenly over the chicken.
Bake in the preheated oven for 35 minutes, or until the chicken is cooked through and the top is slightly caramelized.
Remove from the oven and let it rest for a few minutes before serving.

Notes

For a more intense orange flavor, consider adding some orange zest to the marinade. This dish pairs well with steamed rice or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Mediterranean