Amazing Fresh Orange Chicken Using Essential Oils and Herbs
Amazing Fresh Orange Chicken Using Essential Oils and Herbs Makes for Any Great Meal and Wonderful to Impress Guests
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 the 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 overpowering 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 it’s 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 at an upcoming 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 or orange essential oil only use a drop
- Dash of Sea Salt
- Ground pepper to taste
- 1/2 onion, quartered
- 1 Juice of Orange squeezed
- 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 for 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.
Finish The Dish And Serve
Check your chicken with a meat thermometer for doneness. Remove the chicken from your pan and drain the fat. Place chicken back into the pan and add 1/2 of the sauce.
Let simmer for 10-15 minutes and during this time prepare your rice or veggie.
To plate the dish, put some sauce on the plate, rice in a ball, now add your chicken. Finish by pouring the remaining sauce over the chicken.
Your mouth should be bursting with flavors!
If you are not comfortable using the liquor in this recipe I totally understand. We are the same way, but truly the recipe tastes so much better with the added orange flavor and boost. The liquor is burned off in the cooking process if that helps.
Oh, we loved this meal! Served with brown rice is our favorite. We hope you enjoyed it too. Please comment below if you tried it!
Love deeper, talk sweeter,