Honey-Orange Chicken

Serves:
6-8
Chef:
Irv Miller
Ingredients:
6-8 chicken thighs
2 eggs
2 tsp. water
1 cup breadcrumbs or matzah meal
1 tsp. salt
1/8 tsp. black pepper
½ cup canola oil
1 cup hot water
¼ cup honey
1 cup orange juice, fresh-squeezed
2 Tbsp. fresh ginger, grated

 

Instructions:
Preheat oven to 325 degrees. Combine hot water with the honey, orange juice, and fresh ginger to make a sauce. Set aside.

In a one-gallon zip-lock bag, combine matzah meal and spices and mix well. In a mixing bowl, beat eggs and 2 teaspoons water. Cover chicken thighs with egg wash, transfer to zip-lock bag and shake to coat evenly. Heat canola oil to medium-high in a large skillet. Place coated chicken thighs skin-side down into the hot oil, then brown them all over, about 3-4 minutes. Remove chicken from skillet and drain on paper towels. Transfer to a casserole dish, pour in honey, orange, and ginger sauce, cover, and place in oven. Simmer for 45 minutes. Baste chicken with the sauce twice as it cooks. Serve with rice and tossed green salad.