Ingredients:
- 2 chickens, cut into quarters
- ¾ cup dark-brown sugar
- 2 tablespoons dry mustard powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 cup orange juice (not from concentrate)
- 1 (12-ounce) jar orange marmalade
- 2 navel oranges, very thinly sliced
Preparation
Preheat oven to 375 degrees F. Place the chicken pieces in single layers, skin-side-up, into two 9-13-inch baking pans.
In a medium bowl, with a fork, mix the brown sugar, mustard powder, nutmeg, and cornstarch. Stir in the orange juice. Pour half of the mixture over each pan of chicken.
With the back of a spoon, spread the top of each chicken piece with the marmalade Scatter paper-thin slices of orange over the chicken, leaving some skin exposed. Bake, uncovered, for I hour. Baste with the pan juices and bake for an additional 15-20 minutes or until the oranges are a deep amber color and the chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180F.
Transfer to a bowl or platter.
Status: Meat/poultry
Prep Time: 1o minutes
Cook Time: 1 hr. 20 min.
Yield: 6-8 servings
Learn more about Diane Israel. Also, see Diane Israel on LinkedIn.
Recipe by Susie Fishbein