Recipe: Delicious Orange Curry Chicken Thighs

Delicious, fresh and tasty.

Orange Curry Chicken Thighs. Publix® Has You Covered on All Ingredients. Serve a Complete, Delicious Meal That Your Whole Family Will Love. Orange Curry Chicken Thighs Matt Willett.

Orange Curry Chicken Thighs The curry powder and mustard blend nicely with the orange juice and honey for a sweet yet tangy sauce that even kids love. The chicken thighs always come out tender and juicy. But whatever you use, the wonderful curry/orange aroma pervading the kitchen for a few hours has us licking our lips and looking forward to a very tasty dinner. You can cook Orange Curry Chicken Thighs using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Orange Curry Chicken Thighs

  1. Prepare 4-8 of fresh Chicken Thighs.
  2. It's 1 (12 oz) of can Frozen Concentrated Orange Juice.
  3. It's 1-2 of Navel Oranges.
  4. Prepare 1 tsp of Curry Powder.
  5. It's 1 tsp of Corn Starch.

Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down. Brown well in butter in frying pan. Mix together marmalade, water, curry powder, salt and pepper. Baste chicken well with this mixture.

Orange Curry Chicken Thighs instructions

  1. In a pot, heat FCOJ to room temp. Do not add water..
  2. Using a meat syringe, inject some FCOJ into the thighs. Then place thighs into pot with FCOJ and bring to a slow boil. Cover. Cook for 20 minutes, turning thighs over every 5 minutes..
  3. While chicken is cooking, preheat oven to 325° and prepare a baking sheet by coating with cooking spray and sliced oranges..
  4. Place thighs on orange slices and add salt and pepper. Bake for another 20 minutes..
  5. While thighs are baking, add curry powder and corn starch to remaining juice in pot. Slow boil and reduce to a glaze..
  6. Near the end, take a taste as you may want to add more curry powder..
  7. Place completed thighs on a bed of Jasmine Rice. Spoon on glaze. Serve with Garlic Parmesean bread sticks and a wedge of Watermelon..

Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Season chicken thighs with salt and freshly ground pepper and place into prepared skillet, skin side up. Meanwhile, prepare sauce by combining all the sauce ingredients in a small bowl and mix well. Pat the dry chicken with paper towels and place on a foil lined baking sheet.