Background:
We eat a lot of chicken – and frankly I just don’t enjoy chicken breasts as much as thighs. However my family ( kids mainly) love breast meat – so I always mix the light and dark meat up. This is an easy recipe – and shorter in time to make than my absolute favorie recipe that I got from my sister which includes lemons, mustard and chicken. I hope you enjoy it – my grandkids are very helpful when I make this one since it is so easy so I add it to my ‘Cooking with Kids” recipe group.
Ingredients
- 1/4 cup fresh lemon juice ( we love Mayer lemons)
- 1 tablespoon Worcestershire sauce ( this is the magic sauce – use it for bbq marinades)
- 3 cloves of chopped garlic ( or take the easy way out with bottled chopped garlic and in that case use four tablespoons)
- 4 tablespoons honey ( we use honey from our own bees – yum)
- 8 skinless, boneless chicken thighs and two large skinless boneless breadst cut into bite sized pieces
- 3 tablespoons olive oil
- 4 tablespoons chopped red onion
- 3/4 cup orange juice ( fresh is best but reconstituted concentrate will work)
- 1 cup canned low-sodium chicken broth
- 1/4 cup Dijon mustard
- 1 teaspoon orange zest
- Salt and pepper to taste ( remember that the chicken broth is normally salty so you may not have to add more salt)
Here are my big boys – son James, grandsons Jack and Jonah – answering the question – who LOVES cooking with grandma?
Directions:
1. Have your little ones add all these ingredients together: lemon juice, Worcestershire sauce, half the garlic and the honey along with the mustard, and zest in a big bowl. They can also add chicken and marinate in fridge for 1 hour.
2. You will need to do the next two steps. Heat oil in a large frying pan. Remove chicken pieces from marinade and add to the pan. Do not let the pieces touch each other. Brown chicken on all sides, about 8 minutes. Remove chicken from pan, add chopped red onion, remaining garlic to the pan and cook 2- 3 minutes. Return chicken to pan and add orange juice and broth. Simmer, turning once, until chicken is cooked through, about 10-15 minutes.
3. Remove chicken to plate. Add half ( or more – your choice) of the marinade to the skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve with a big salad ( something the little ones can do with you, and steamed basmati rice ( use a rice cooker – so easy and the children can measure the rice and water and salt into the rice cooker and turn it on).
This is a pretty low calorie dish btw, so you could splurge on dessert! Check out my dessert recipes!
