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Glazed Orange Hoisin Chicken

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Joined: Dec 8, 2005


Posted to Thread #10 at 11:45 am on Dec 19, 2005

contributed by Pat/NoCal

Glazed Orange Hoisin Chicken

Serves 4

3 tbsp hoisin sauce
1 tsp chile paste with garlic
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark sesame oil
2 tbsp finely chopped fresh ginger
1/4 cup Dundee orange marmalade
1 3-1/2 to 4-1/2 lb. fresh chicken, cleaned, patted dry, and cut into quarters

Garnish: 2 tbsp finely chopped scallions
orange slices

Combine all the marinade ingredients except the marmalade in a large non-aluminum bowl. Add the marmalade and whisk the marinade well. Taste for seasoning. Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinate the chicken for 30 minutes to 2 hours in the refrigerator, turning it once or twice. Preheat oven to 425:. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste it with the juices once or twice while it is roasting. To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices. Serve immediately. Advance preparation: Can be prepared 1 day ahead, refrigerated and serve chilled. Or prepare it up to 2 hours ahead through step 2 and refrigerate.

Source: The California Cook, Diane Rossen Worthington

Notes from cookbook: Glazed Orange-Hoisin Chicken is superb right from the oven or chilled and served for lunch. If you're serving this warm, begin with Mixed Greens with Beets and Peppers and accompany the chicken with Rice Pilaf with Corn and Peanuts. If you're serving the chicken cold, a platter of assorted Grilled Vegetables and a simple green salad would be fine accompaniments.

Recommended wine: The strong, sweet flavors of this dish blend well with Zinfandel, Syrah, or Pinot Noir.

Pat's notes: This was delicious! The first time I made it I used just thighs. The next time I used breasts with bone and skin, marinated them several hours then grilled them and they were great.

Mimi's notes: AWESOME! When I made this, instead of basting it with the juices (because there weren't any juices) I basted it several times with the leftover marinade. It turned a wonderful deep reddish orange color and the marinade carmelized thickly and was wonderfully sticky .

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. -JRRT

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