Orange Chicken

Orange Chicken

I stumbled upon this post by Angsarap this morning and I just had to share it with you. It´s an amazing recipe for orange chicken. I LOVE orange chicken but I have never known how to make it so tonight it´s Orange Chicken for dinner!

http://angsarap.net/2013/04/01/orange-chicken/

 

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Coconut Chicken w. Satay Sause

Coconut Chicken

Coconut Chicken

Serves 4

800gr of chicken breasts or 1200 gr of chicken pieces:

1 egg

150 gr desiccated coconut

140 gr sesame seeds

2 gr black pepper

1 gr grounded nutmeg

2 gr cumin

1 gr cilantro seeds

1gr rose pepper

Coconut, Sesame Seeds & Spices

Put the desiccated coconut and sesame seeds into a large bowl. Add the grounded nutmeg and the cumin powder. Ground the cilantro seeds, the rose pepper and the black pepper for example with pestle and mortar. I normally just do it with the pestle on my chopping board because I find it easier and quicker. Beat the egg with a fork until it’s a little fluffy. Dip the chicken into the egg and then into the coconut blend until the meat is totally coated. Put the chicken onto a baking tray and bake in a preheated oven at 180°C for approximately 30-40 minutes or until the chicken is cooked all the way though, the center needs to be 80°C.

 Grounded Spices

Satay Sauce 

145gr rough peanut butter

1 can or 400ml of creamy coconut milk

½ tsp nutmeg powder

½ tsp cumin powder

¼ tsp cayenne pepper powder

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Put everything in a casserole (preferably with a thick bottom) and stir regularly at a medium heat until all the ingredients are carefully mixed together. The result should be a rich satay sauce like the one on the picture.

Rice

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Put 2 cups of hot water into a casserole (preferably with a thick bottom) and 1 cup of rice, add 1 cinnamon stick, put the lid on and bring to the boil. Let it simmer until all the water is absorbed and the rice is tender.

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Pan fired vegetables

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Slice up your favorite vegetables and pan fire them on a screaming hot pan with a little bit of olive oil until they are tender. I use mushrooms, red paprika, celery, carrots, curly flower and red onions.