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Orange Chicken Drumsticks and Pea Puree
April 22nd, 2007 | Category: Meat, Chicken & Seafood
Here is what I have prepared for a Turkish food blogging event: Orange Chicken and Pea Puree.
When it comes to cooking chicken, I like to experiment with different kinds of soaking mixtures.
This time around, I tried a mixture of onion juice, orange juice and brown sugar. The result was sweet and tangy. Deglazing and reducing the mixture to a sticky paste worked out great. Definitely recommended.
Orange Chicken Drumsticks and Pea PureeÂ
Ingredients
- 4 chicken drumsticks
- 1 cup fresh orange juice
- 1/2 cup onion juice
- 1/4 cup brown sugar
- 4 tbsp butter
- salt and pepper to taste
Method
- The night before… Grate 4 large onions, put them in a fine-meshed sieve and by pressing with the back of a wooden spoon, extract juices into a bowl underneath (yields approximately 1/2 cup of juice). Mix brown sugar with onion juice and orange juice until dissolved. Place the drumsticks in the mixture, cover and refrigerate overnight.
- The next day, put 2 tbsp of butter and drumsticks in a pan. Season the drumsticks to taste and cook over medium-high heat until lightly browned. Transfer them to an oven-proof dish, cover with aluminum foil and bake at 350F for 30 minutes.
- Discard the butter in the pan and deglaze the remains with the soaking mixture. Cook until the mixture reduces down to a thick sticky paste. Take off heat and add 2 tbsp of butter and mix. Pour over the drumsticks and serve with pea puree.
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Drooling Over
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Previously
Date : 29th of April 2007
Place : Hamburg
Guests : 4 People
Menu : Antipasti -xxxx
1.o Piatto -xxxx
2.o Piatto - Cenk´s Orange Chicken x 2(?)
Dessert -xxxx
Hope I´ll be able to do this (only for two times I´ve cooked for 4 people or more).. It looks so delicious!
B5 - Very nice of you. I hope you and your guests like it!
I was lucky to have some chicken drumstick next day and it was very tasty. Unfortunately someone ate all the pea puree so i couldn’t taste it.
I will try the drumstick receipe. But how do you make the pea puree, just like you make mashed potatos?
Hi Nihan - You boil peas in salted water. Transfer them in a sieve and push through with the back of a spoon and get rid of the shells. Then mix in 2 tablespoons of butter and black pepper. If you don’t mind the shells, just mash them after boiling and then add the butter and black pepper.
Looks tasty, and I’m curious about the use of onion juice - never done that before!