CHICKEN WITH HERB

In this recipe you can substitute the oranges of garnish for some potatoes to the steam or sautéed white rice. This way you will get one more dish consistent.

Ingredients: for 6 servings
1 chicken and a half
1 glass orange juice
1 tablespoon grated orange peel
4 sprigs leaves of spearmint or mint
4 tablespoons sugar
5 tablespoons white vinegar
Frying oil
2 oranges
Salt and pepper to taste
Vegetable broth if necessary
preparation:
Chop the mint or mint finely and mix with the orange juice, the sugar and grated orange peel.
Let this mixture rest for half an hour.
Meanwhile, cut the chicken into pieces not too large (to eighth).
Wash and dry the pieces well.
Season the chicken to taste and fry in plenty of oil until the skin is golden and crunchy.
Remove from the pan and drain excess fat on kitchen paper.
Bring the vinegar to a boil and let it reduce slightly.
Add chicken and cook over low heat until tender, about 40 minutes.
If the juice reduces too much, add a little vegetable broth or water, taking into account that the sauce should remain with a consistency similar to honey.
Peel the two oranges and cut them into thick slices.
Serve these oranges next to the chicken, as a garnish.

Diana Baker