Thursday, July 10, 2008
Pan-roasted orange chicken with corn
1 piece chicken thigh with skin intact, deboned
1 orange, cut into wedges
4 heap tbsp corn, cooked
green and red capsicum, bite size chunks
1 tbsp butter
1 tbsp oil
salt, pepper & garlic powder
How to make pan-roasted orange chicken with corn
season the chicken with salt, pepper and garlic powder. heat the butter and oil in a large skillet until the butter is melted. place the chicken in the pan skin side down. lay the orange wedges in the pan and roast together with the chicken on medium heat for 8 minutes. flip the chicken over (making sure there's still oil on the underside) and start cooking the other side. do the same for the oranges. in the other corner of the skillet, heat a little oil or butter and add the onions in and let fry for a minute or so. add the capsicums and fry for another 2 mintues. then add the cooked corn together with the onions and capsicum and continute to fry for another 5 minutes, seasoning it with salt and stirring occasionally.
Test the chicken for doneness by sticking a knife or stick down the thickest part of the meat and if the liquid comes out clear the chicken is done. squeeze the juices from the oranges all over the chicken and corn. let cook for another minute and transfer everything to a plate and serve.