Ingredients
4 chicken thighs, skin removed but bone in tastes best
2 carrots, peeled and sliced
1/2 cup orange juice
1 -2 tablespoon soy sauce
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Premium orange liqueur — margarita, sidecar, cosmopolitan
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Premium orange liqueur — margarita, sidecar, cosmopolitan
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Add chicken to the skillet, add sliced carrots, mix orange juice and soy sauce together and pour over the chicken. Place on stove and cover; bring to boil, reduce heat and simmer for about 15 minutes, or until chicken is tender. Can use boneless, skinless breasts, but the sauce isn't as flavorful. I also double the amounts of liquid, as I like to have extra sauce.