Sweet Orange-Coconut Glazed Chicken

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SWEET ORANGE-COCONUT GLAZED CHICKEN
Recipe by Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.” Wine pairing tips by Howard Milstein. More at www.RuthMilstein.com.

 

BIG BLEND RADIO INTERVIEW: Ruth Milstein explains how to make her recipe for Sweet Orange Coconut Glazed Chicken. Listen or download the podcast on Spreaker.com, SoundCloud.com, YouTube.com, or hear the whole show on BlogTalkRadio.com.

Here is a holiday dish you can savor and delight in. Plump, juicy, glazed chicken with a hint of coconut marinade that is delectable!

Makes 4 servings

4 chicken legs, (legs & thighs) skin on
1-16 ounce can of coconut milk
½ cup freshly squeezed orange juice (about 2 medium-size oranges)
¼ cup Dijon mustard
2 tablespoons olive oil
½ teaspoon chopped fresh thyme
½ teaspoon chopped oregano
2 tablespoons honey
1 tablespoon grated lemon zest
Juice of 1 lemon
1 minced garlic clove
¼ teaspoon salts
¼ teaspoon freshly ground black pepper

Rinse the chicken and pat it dry; then set it aside.
Pour the coconut into a large bowl and put the chicken in for an hour until the chicken is marinated on all sides. 
In a medium bowl whisk together, the remaining ingredients then pour the marinade over the chicken and turn it to coat both sides. Cover with a plastic wrap and refrigerate for several hours or overnight. Turn the chicken every once in a while, to reincorporate the marinade ingredients.
Transfer the marinated chicken to a medium baking pan and bake at 375 for 45 minutes. Then flip the chicken over and bake for another 15 minutes, or until the chicken is tender and the juices run clear when pierced with a fork. Serve with roasted potatoes or vegetables.

WINE: An elegant but slightly fruity Bordeaux will match this dish well without overpowering the chicken. Try out the moderately priced Château Argadens 2018 Bordeaux Blanc; for a delicious pairing. You can also try one of the numerous Cabernet Sauvignons from the Napa Valley.     

TIP: If you double the ingredients, bake for 20 minutes more, the chicken will be ready when the juices in the tray run clear.  

 

Ruth Milstein

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About the Author:

Ruth Milstein is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”

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