Orange and Almond Chicken (Pollo all’Arancia e Mandorle)
Category: Main Course (Secondi Piatti)
Serves: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken drumsticks | 400g |
| Orange juice | 250g |
| Dry white wine | 70g |
| Extra virgin olive oil | 30g |
| Sliced almonds | 15g |
| Rosemary | 1 tsp |
| Onion (half) | ½ |
| Wildflower honey | 1 tbsp |
Nutritional Information (Per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~35g |
| Carbohydrates | ~15g |
| Fat | ~18g |
| Fiber | ~2g |
| Sugars | ~10g |
| Sodium | ~150mg |
Instructions
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Prepare the Orange Juice: Start by squeezing the oranges to extract the juice. Once done, strain the juice to remove any pulp or seeds, then add 1 tablespoon of wildflower honey to the juice. Stir well to ensure the honey dissolves completely.
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Toast the Almonds: In a small pan, add the sliced almonds and toast them over medium heat for about 3-4 minutes, stirring frequently to prevent them from burning. Once golden and fragrant, transfer the almonds to a bowl and set them aside.
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Cook the Chicken: In the same pan, add the chicken drumsticks, half an onion cut into wedges, and the rosemary. Pour in the extra virgin olive oil and sauté everything together for about 25 minutes. Cover the pan, letting the chicken cook slowly. After 20 minutes, increase the heat slightly to allow the chicken to brown and crisp up for the last 5 minutes.
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Serve: Once the chicken is fully cooked and golden,
