MOM’S ORANGE CHICKEN
INGREDIENTS
8 lbs chicken thighs (skinned or unskinned) 2 cups orange juice 1 cup chili sauce 1 tsp garlic, minced or 1/2 tsp powdered garlic 2 tsp mustard (prepared from the jar, not dry) 4 tbsp soy sauce 1 cup lightly-packed brown sugar Flour, salt, pepper Olive oil
This was a traditional family meal for special occasions when my children were young. Even now, they still look forward to this recipe being made for those special occasions. – Lorraine, Resident at Seasons Lethbridge Gardens 4. Place chicken thighs in the bottom of the roaster pan in a single layer. 5. Combine all other ingredients in a separate bowl and pour over chicken thighs. 6. Cover with a roaster lid and bake at 400oF for 15 minutes then at 325oF for 1 hour. 7. Remove lid and spoon remaining sauce over any exposed chicken, then cook uncovered for 15 minutes. 8. Remove chicken from pan and garnish with parsley. 9. Pour any extra sauce into a bowl and serve alongside the chicken.
INSTRUCTIONS
1. Spray bottom of a pan with cooking spray and heat olive oil in a large skillet. 2. Put enough flour in a plastic bag to coat the chicken, add salt and pepper to taste. Shake until chicken is coated. 3. Fry chicken thighs in skillet until browned (if skinless, do not brown).
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