Citrus Chicken with Carrots
Jan. 5th, 2014 10:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cissaljI think I have recovered this recipe that was a favorite 20+ years ago but we lost.
Citrus Chicken with Carrots
makes 2-4 servings, depending on how big the chicken breast is and how much carrot you use. Can be mulitpied; jut keep a similar scale.
Carrots- julienned- 6-8 small (not baby) or 3+ large
Whole chicken breast, skin-on and bone-in (or boneless skinless breasts,
2-4 depending on size, or raw chicken tenders
0.25-0.33 cup flour
3 tablespoons butter or olive oil
1 cup orange juice
1/3rd to 0.5 cup lemon juice
0.5 tablespoon dried rosemary*
Cooked rice for serving
Start the rice. Rice cookers ROCK.
Mix the orange juice, the lemon juice, and the rosemary. Let sit for at least 20 min if your rosemary is dried.
*This is also really good with tarragon. The dried tarragon does not need to soak.
Skin and bone chicken and cut the meat into bite-sized pieces. Reserve the skin for making schmaltz and the bones for stock. Toss chicken with the flour and some salt and generous black pepper.
Melt the fat. Start sauteing the chicken. After about 5 min, add the julienned carrots; continue to cook, adding some of the citrus mix if it's getting dry.
Once the carrots and chicken are pretty much done, add the rest of the juice mixture and mix well. The sauce should thicken due to the flour from the chicken.
Serve over rice.
Fresh OJ and lemon juice is ideal, but bottled works just fine.
-I am very pleased to have re-created this dish! It's pretty easy- and would be easier if one had boneless skinless chicken on hand- and has a very fresh, non-stodgy flavor. Adding a bit of fresh chopped parsley just before serving would be pretty.
Citrus Chicken with Carrots
makes 2-4 servings, depending on how big the chicken breast is and how much carrot you use. Can be mulitpied; jut keep a similar scale.
Carrots- julienned- 6-8 small (not baby) or 3+ large
Whole chicken breast, skin-on and bone-in (or boneless skinless breasts,
2-4 depending on size, or raw chicken tenders
0.25-0.33 cup flour
3 tablespoons butter or olive oil
1 cup orange juice
1/3rd to 0.5 cup lemon juice
0.5 tablespoon dried rosemary*
Cooked rice for serving
Start the rice. Rice cookers ROCK.
Mix the orange juice, the lemon juice, and the rosemary. Let sit for at least 20 min if your rosemary is dried.
*This is also really good with tarragon. The dried tarragon does not need to soak.
Skin and bone chicken and cut the meat into bite-sized pieces. Reserve the skin for making schmaltz and the bones for stock. Toss chicken with the flour and some salt and generous black pepper.
Melt the fat. Start sauteing the chicken. After about 5 min, add the julienned carrots; continue to cook, adding some of the citrus mix if it's getting dry.
Once the carrots and chicken are pretty much done, add the rest of the juice mixture and mix well. The sauce should thicken due to the flour from the chicken.
Serve over rice.
Fresh OJ and lemon juice is ideal, but bottled works just fine.
-I am very pleased to have re-created this dish! It's pretty easy- and would be easier if one had boneless skinless chicken on hand- and has a very fresh, non-stodgy flavor. Adding a bit of fresh chopped parsley just before serving would be pretty.
