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Print this Recipe    Orange Baked

ORANGE-BAKED CHICKEN

2 large oranges
60g butter
1 Tbsp oil
4 chicken pieces
2 onions, finely chopped
2 Tbsp Worcestershire sauce
2 Tbsp water
1 Tbsp tomato paste
Salt and pepper

Thinly pare the rind from 1 orange, and cut the rind into thin
strips. Grate the rind from the other orange, and squeeze the
juice from both. Heat the butter and oil in a frying pan, add the
chicken pieces and brown on both sides. Remove from the pan and
keep warm. Add the onion to the fat remaining in the pan and gently
fry for 5 minutes. Drain off any fat, then add the Worcestershire
sauce, water, tomato paste, orange rind (strips and grated) and
juice. Bring to the boil and season lightly with salt and pepper.
Line a shallow ovenproof dish or roasting pan with foil, leaving
enough on either side to over lap in the middle. Place the chicken
on the foil, spoon over the orange sauce, then cover with the foil,
securing the edges by folding together. Bake at 180 C for 1 hour.
To serve, spoon the juices over the chicken.

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