Name: Saffron Orange Chicken
Cuisine: Midle-Eastern
Ingredients: Chicken; olive oil; onion; salt; black pepper; 2 cups water; saffron threads; orange zest; garlic; ground ginger; lime juice to taste

Category: main-dish

Origin: Midle-Eastern

Calories: 200

Ingredients

Chicken
olive oil
onion
salt
black pepper
2 cups water
saffron threads
orange zest
garlic
ground ginger
lime juice to taste

Category: main-dish

Origin: Midle-Eastern

Calories: 200

Orange zest, saffron, and ginger flavor the broth as the chicken simmers. A little lime at the end sharpens the sauce before it reduces.

Zest the orange before cutting it and avoid the bitter white pith. If you want a starch to catch the orange sauce, make garlicky saffron rice.

Sauté the sliced onion in olive oil until golden. Add the chicken, season with salt and pepper, and let the pieces brown lightly.
Add 2 cups water, saffron, orange zest, garlic, and ground ginger. Simmer until the chicken is cooked through.
Add the lime juice gradually, tasting as you go. Simmer uncovered until the sauce reduces enough to spoon over the chicken. Add a little water if it reduces too far.

Back to Kitchen

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Serve with the sauce spooned over the chicken. For a cold citrus drink at the same meal, try saffron lemonade.