Chicken in Orange Sauce, Mexican/Sephardic - meat
Posted by : Karen Selwyn
This recipe is my version of a recipe I got originally from
GOURMET or BON APPETIT in the early-'80s.
In developing my version, I cooked this recipe a lot, and
then abandoned it in favor of new recipes. This newsgroup has
caused me to take a new look at the recipe. I suddenly realized
that if I took the word "Mexican" off the title and simply
looked at the ingredients I could see a strong connection to
Sephardic cooking. Now I'm no expert, but being logical, I'm
surmising this recipe made its way to Mexico in the same way
that Spanish Jews made their way to Spanish speaking colonies
in the New World in the centuries after the Inquisition.
With the olives, oranges, and almonds, I'd say this is a good
candidate for Tu B'Shevat. I haven't made this in ages, and
now I'm pleased to have a reason to exhume it from my recipe
As an aside, I submitted this recipe to a cooking contest
sponsored by Delmarva chickens in '81 and was accepted as a
finalist, although I didn't win a prize.
* * * * * * *
Mexican/Sephardic Chicken in Orange Sauce
3 whole skinless, boneless chicken breasts, halved
2 medium onions, diced
4 tomatoes, peeled, seeded, and diced
12 large stuffed olives, sliced
2 1/2 tablespoons raisins
2 1/2 tablespoons capers
2 cups orange juice
1 seedless orange, peeled and diced
1/2 cup sliced almonds
Cook the onion in olive oil in a covered saute pan over low
heat for about 10 minutes, stirring occasionally. Remove
cover and continue cooking over low heat until limp, translucent
and golden, approximately 20 minutes. Add tomatoes, olives,
raisins, and capers.
Bring sauce to a boil, reduce heat and simmer over medium heat
for approximately 10 minutes until some of the liquid has
evaporated. Add orange juice and stir until well blended and
any brown bits are loosened from the pan. Stir in orange bits.
In a large saute pan, cook chicken breasts in olive oil until
brown on both sides. Pour orange-olive sauce over the chicken.
Bring sauce to a boil. Cover chicken and simmer for 20 minutes.
Alternatively: Place chicken in shallow baking dish; pour sauce
over chicken breasts. Cover and bake in 350 dgree oven for
15-20 minutes. Remove cover and bake additional 10 minutes.
Sprinkle with almonds before serving.
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