Chicken Orange-ano

Cooking at the Volcano, p. 97

6 chicken thighs, very well floured

1 large onion, coarsely chopped

1 6-oz. can thawed orange juice concentrate plus one can water

4 T. dried oregano

2 T. brown sugar

1 tsp. grated ginger

3-4 cloves roasted garlic

Salt and pepper to taste

White wine or beer (or water)

Partially saute onion in a little oil. Remove onions and sear chicken on all sides in onion oil over medium high heat. Turn heat down to render out more of the fat while you make the sauce. Combine orange juice concentrate, water, oregano, sugar, ginger, mashed garlic, salt and pepper and mix well. Pour excess fat from chicken pan. Return onions to pan and pour sauce over. 

There's a lot of nice stuff going on in that bowl.

If sauce doesn’t cover most of the chicken, add wine or beer. Simmer, uncovered, on top of stove till chicken is done and sauce has thickened, about ½ hour. 

Make sure you use a big-big skillet for this. I couldn't fit all the sauce in the one I chose. 

Turn chicken occasionally. Serve over egg noodles or rice.

Or broccoli, because it's Passover.

My Rating: 4/5 "It's definitely sugary goodness. I forgot to flour the chicken, which my partner pointed out probably affected the cohesiveness. If cooked as intended it would have had a great texture on top of the surprisingly complex flavor. A heck of an entree!"