Italian Recipes

Crispy Orange Almond Chicken with Rosemary

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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

  1. 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.

  2. 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.

  3. 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.

  4. Serve: Once the chicken is fully cooked and golden,

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