How To make Israeli Orange Chicken
5 lb Chicken, roasting
2 Oranges, whole
1 lg Onion, cut in large slices
1/2 c Orange juice, fresh
2 tb Ginger, freshly grated
2 tb Honey
1/2 c Wine
Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 deg F for 1/2 hour.
Remove chicken from the oven, turn over, and smear with honey. Suround the chicken with the secon orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste. Note: Haroset makes a good stuffing for this dish....
How To make Israeli Orange Chicken's Videos
Super Easy Orange Honey Chicken Recipe #Shorts
Super easy orange honey chicken recipe . Very quick dinner recipe that is done in 10 minutes . This is the most easy and creamy honey mustard chicken recipe . If you like orange chicken then you will love this easy one to prepare at home for your family . Fabulous chicken recipe with few ingredients for busy nights . Wonderful and fast recipe in one pan which is so tasty and the whole family will love it . Just try it and you will be amazed of the result for this homemade chicken recipe . #Shorts
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Cooking Orange Chicken - Ruth Milstein on Big Blend Radio
On this episode of Big Blend Radio, Ruth Milstein shares how to make nhere recipe for Sweet Orange Coconut Glazed Chicken. Ruth is the author of the Gourmand award-winning recipe book Cooking with Love: Ventures Into the New Israeli Cuisine. See her recipe here:
Featured music is Date Nut Porridge by the Walk A-Bout Band.
Maqluba (Makloubeh) with chicken (Arabic rice ) | Maqlooba |Chicken maqluba | The Cookbook
Maqluba (Makloubeh) with chicken(Arabic rice )
How to make chicken maqluba | Palestinian Maqluba recipe
Maqluba.
Onion-1 small( chopped)
Finely chopped Garlic-1 tablespoon
Salt-2-2&1/2 teaspoon
Chicken-750g
Arabic spice mix-2 teaspoon
Turmeric powder-1/4 teaspoon
Paprika-1 -2 teaspoon
Pepper powder-1 teaspoon
Water-5 cups
Whole Spices: bay leaves (1 or 2) cinnamon stick
Vegetables: I used egg plant and potatoes. Fry it.
For rice:Rice-2 cups basmati rice ( 500 g)Wash and soak for 20-30 minutes.
Salt-1 teaspoon
Tomato paste-1&1/2 tablespoon
Pepper powder-1/2 teaspoon
Oil
One or two tomatoes for layering.
Garnishing: I used fried almonds.
Arabic spice mix:
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Cup to Gram Conversion
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Israeli-Style Schnitzel Fingers
Chicken nuggets, chicken fingers, schnitzel- no matter what you call them, there is nothing like entering the house erev Shabbos to freshly fried schnitzel. Yussi suggests making a double batch or there may not be any left by the time Shabbos arrives!
For the full recipe, follow this link:
Guy Fieri Makes His Citrus Chicken Recipe | Guy's Big Bite | Food Network
Guy's Citrus Chicken not only marinates in orange juice, but is also glazed with an orange marmalade sauce!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Citrus Chicken
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 7 hr 45 min
Prep: 15 min
Inactive: 6 hr
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
Glaze:
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained
Directions
Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
Preheat the oven to 350 degrees F.
Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
Glaze:
In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
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Guy Fieri Makes His Citrus Chicken Recipe | Guy's Big Bite | Food Network
israeli couscous with orange
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