Comfort Cooking Abroad

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Citrus Glazed Chicken

Citrus glazed chicken.

Citrus glazed chicken.

I had a request to make chicken for dinner, but no one could tell me how they wanted it prepared. I decided to use ingredients that were on hand to make something a bit different. This meal fed five, cooked up in under 30 minutes and was packed with flavor.

Ingredients for 5 servings

1 package of chicken breasts or chicken tenders

juice of 1 – 2 oranges

2 tsp olive oil

sprig fresh rosemary or 1/4 tsp of dried

salt and pepper to taste

1/4 cup honey

1 tbsp balsamic vinegar – optional

Combine the juice of one orange with the olive oil, rosemary, salt and pepper in a storage size resealable plastic bag. Add the chicken and let it marinate in the fridge for at least one hour. It would be even better to do this in the morning before work and then cook it up when you get home.

Plug in your rice cooker and set it to cook. When the pot is hot, place your chicken right in. You don’t need any additional oil. Reserve your marinade, don’t put it in with the chicken. Leave plenty of space in the pot so that the chicken isn’t crowded even though you may have to do 2 rounds of chicken. Leave the lid off the pot while the chicken cooks so that it won’t get soggy. While the chicken is cooking, just let it sit, don’t flip it over or move it around too much, that will prevent a good texture from forming on the meat. It will take around 5 minutes to cook each side depending on whether you used whole breasts or tenders. Try to get a dark golden layer on each side.

My first round of chicken.

My first round of chicken.

When all of your chicken is done cooking, add the marinade to the pot with the honey and balsamic vinegar. If you can’t find balsamic vinegar, I don’t recommend substituting any other kind. It’s okay to leave this ingredient out if it isn’t available where you live or if you think it would be too tangy for your tastes. Keep the rice cooker set high and cook everything down to thick shiny glaze, stirring frequently. If it thickens up too much, add more orange juice. I used the juice of 2 whole oranges for mine, but this really depends on you. Do you like a very thick glaze on meat, or do you prefer a sauce. It works well either way. When you have it thickened to your preference, just pour it over the chicken and serve.

Citrus glazed chicken with pan-fried zucchini and okra.

Citrus glazed chicken with pan-fried zucchini and okra.

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2 thoughts on “Citrus Glazed Chicken

  1. Looks yum. Oranges are also in season here so really good recipe to try out 🙂
    Is there anything I can use besides a rice cooker? Can I do it in a normal pan?

  2. You can definitely do it in a regular pan on the stove top. My recipes tend to rely on rice cookers and toaster ovens because stoves and ovens can be problematic living overseas. But if you can use a regular stove and oven, that’s even better! I was thinking it might be nice to add a bit of fresh ginger to this as well.

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