Amazing Fresh Orange Chicken Using Essential Oils and Herbs
Dan and I made this fabulous chicken dinner last night! It was so easy! It just fell apart and amazingly moist. Just plan and simple to prepare yet bursting with flavors.
We love taking time to cook together and I learn so much when I cook with Dan. He doesn’t even use measuring tools which makes me crazy, but he is good at this cookin’ thing.
When we decided to do this recipe we were in the mood for orange. I don’t know what the deal was, but we just wanted to have something with this flavor, so Dan created this dish.
Using essential oils in cooking is just an added bonus to your cooking but you MUST not use much. It is just really over powering if you do.
The Organic orange oil we used in this recipe we get at a local vinegar and oil place but if you don’t have that you can use olive oil and put a DROP of the NEW Organic orange essential oil into the dish.
I am a substitute queen so I know what its like to go to cook a recipe and you don’t have all the ingredients. Make up some of your own ideas and favorite flavors and post them in the comments. I love that!
I hope you will find this dish just as enjoyable as we did! We can’t wait to share it in an up coming dinner party. So fun to explore using essential oils and herbs in cooking!
4 Chicken Breast or thighs (if you like dark meat like me)
2 TBSP of Orange Oil (you can use orange essential oil here read above only use a drop)
Dash of Sea Salt
Ground pepper to taste
½ onion quartered
1 orange squeeze juice
1 drop of Rosemary essential oil
Pour enough water until just before covering your chicken choice
Place all ingredients in your cast iron pan, cover and simmer for 2 hours.
While your chicken is cooking you can prepare your sauce about ½ hour before it is done.
Ingredients for Sauce:
4 TBSP of butter
2 TBSP of powdered mustard
4 TBSP of Organic Honey
3-4 TBSP of apricot jam (I added more just for more tang taste)
4 TBSP of Grand Marnier
Fresh Rosemary sprig for garnish
Directions for Sauce:
Melt the butter, mustard, honey, and jam until bubbly. Take off heat and add your Grand Marnier. With your wire whip mix it in. You can now keep it warm on the burner.
Finishing the dish:
Check your chicken using a meat thermometer for doneness.
Take your chicken out of the pan and pour off any fat.
Place chicken back into the pan and add ½ of your sauce.
Let simmer for 10-15 min. Prepare your rice or veggie.
Plate your chicken putting some sauce on plate.
Make a mound of your rice.
Now place your chicken on top of rice finishing pouring the remainder sauce over the chicken.
Your mouth will be filled with bursting flavors!
Let me know what you think if you tried this…always love to hear your thoughts!
Side Note: If you are not comfortable using the liquor in this recipe I totally understand. We are the same way. But truly without this part it won’t quite be the same taste, but you can do without. We tried it and found it really needs to have that burst of flavor. The alcohol is cooked off as well if that helps.
Oh my we loved this meal! Served on a bed of brown rice was just Devine!
Hope you love it too! Comment please if you tried it.
God’s blessings to you all!
Love deeper, and talk sweeter,