A blend of tastes from the Orient. This pan-Asian dish combines the tart-sweet heat of China with the deep-flavored curries of India; cooked with snow peas and mandarin oranges and served with fried rice. This dish is sure to be a favorite in your home.
For 12 people
- 3 pounds - Chicken thighs
- 2 tablespoons - Peanut oil
- 0.33 cups - Dry sherry
- 0.33 cups - Orange marmalade
- 0.33 cups - Fresh orange juice
- 0.33 cups - Honey
- 2 teaspoons - Curry powder
- 2 teaspoons - Salt
- 0.5 teaspoons - Coarsely ground black pepper
- 0.25 teaspoons - Crushed red pepper
- 1.25 pounds - Sugar snap peas
- 2.5 cups - Mandarin oranges
- 0.33 cups - Sliced green onions
- Heat oil in skillet. Brown thighs, skin side down, over medium heat for 5 to 7 minutes or until golden and most of the fat has rendered. Turn and cook an additional 5 to 7 minutes. Arrange thighs in single layer in baking pan(s).
- Combine next 8 ingredients in bowl. Stir well. Pour over thighs. Bake, uncovered, in preheated conventional oven at 350F for 50 to 60 minutes or until thoroughly cooked. Baste once with pan liquid during cooking. Remove from oven.
- Remove thighs from pan(s). Keep warm. Pour sauce into a saucepan and cook over high heat for 20 to 30 minutes or until liquid is reduced by half. Keep warm.
- Add remaining ingredients to thighs. Toss gently. Keep warm.
- To serve, plate thigh and vegetables. Drizzle with 1 tablespoon sauce.
This Curried Honey Orange Chicken dish is a great way to enjoy the flavors of China and India. Serve with a side of fried rice and you have a delicious and convenient meal. You can also trim time by thawing the chicken thighs first. Enjoy!