SUN CHICKEN
Solkyckling
In earlier days chicken was traditionally festive Sunday food in many Swedish homes. Nowadays chicken has become everyday fare, not least because you can easily buy a grilled chicken in the store. But chicken can still be festive, and this Sun Chicken is something very special. You cook the chicken in fresh orange juice, which gives a taste that goes very well with the mild chicken meat. This is my absolute favorite chicken dish (a 10 out of 5) and I also won a diploma and a cute apron when sending the recipe to Sweden's largest cooking magazine. It's especially good to serve sprouts with it, but a salad is also fine (as if it isn't always …). My advice is that you try this recipe - you won't be sorry if you like the ingredients.
Serves 4
1 whole chicken, approx 2 lbs,
or use chicken parts (I normally do)
1 tablespoon butter or margarine
3 oranges
salt, white pepper
1 teaspoon curry
2 tablespoons oil
1.2 cups chicken bouillon
2 teaspoons Maizena or potato starch
2 tablespoons cold water
If you use whole chicken, split it in half. Grease an oven-proof pan, Grate the zest off one of the oranges and sprinkle that in the bottom of the pan. Put the chicken in the pan, drizzle with the juice from the orange and sprinkle with some salt and pepper. Mix oil and curry and brush the chicken with this.
Bring the bouillon to a boil and add the juice from 1 to 2 oranges, some curry and MAYBE some salt. Take up the chicken and keep warm. Pour the hot bouillon in the pan and stir around so that everything dissolves, then pour back in the saucepan and thicken with Maizena or potato starch stirred with some cold water.
Serve with the sauce and boiled rice or potatoes (and sprouts or whatever).
Enjoy!
Bella
Solkyckling
In earlier days chicken was traditionally festive Sunday food in many Swedish homes. Nowadays chicken has become everyday fare, not least because you can easily buy a grilled chicken in the store. But chicken can still be festive, and this Sun Chicken is something very special. You cook the chicken in fresh orange juice, which gives a taste that goes very well with the mild chicken meat. This is my absolute favorite chicken dish (a 10 out of 5) and I also won a diploma and a cute apron when sending the recipe to Sweden's largest cooking magazine. It's especially good to serve sprouts with it, but a salad is also fine (as if it isn't always …). My advice is that you try this recipe - you won't be sorry if you like the ingredients.
Serves 4
1 whole chicken, approx 2 lbs,
or use chicken parts (I normally do)
1 tablespoon butter or margarine
3 oranges
salt, white pepper
1 teaspoon curry
2 tablespoons oil
1.2 cups chicken bouillon
2 teaspoons Maizena or potato starch
2 tablespoons cold water
If you use whole chicken, split it in half. Grease an oven-proof pan, Grate the zest off one of the oranges and sprinkle that in the bottom of the pan. Put the chicken in the pan, drizzle with the juice from the orange and sprinkle with some salt and pepper. Mix oil and curry and brush the chicken with this.
Bring the bouillon to a boil and add the juice from 1 to 2 oranges, some curry and MAYBE some salt. Take up the chicken and keep warm. Pour the hot bouillon in the pan and stir around so that everything dissolves, then pour back in the saucepan and thicken with Maizena or potato starch stirred with some cold water.
Serve with the sauce and boiled rice or potatoes (and sprouts or whatever).
Enjoy!
Bella
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