Florida Citrus Recipes

The fresh orange flavour not only marinates the chicken but finishes this saucy one pot meal. Serve the chicken and sauce over steamed basmati rice with wedges of naan bread to sop up any remaining sauce.

1/2 cup (125 mL) plain yogurt

1/2 cup (125 mL) Florida orange juice

Pinch salt

1 1/2 lbs (750 g) boneless skinless chicken thighs

Orange Coriander Curry Sauce:

3 tbsp (45 mL) butter

5 whole cloves

3 whole green cardamom pods

1 cinnamon stick, broken in large pieces

1 onion, finely chopped

3 cloves garlic, minced

1 tbsp (15 mL) minced fresh ginger

1 tsp (5 mL) seeded and minced fresh hot chili pepper

1 tsp (5 mL) mild curry paste or powder

1/2 tsp (2 mL) paprika or red chili powder

1 tomato, chopped

1/2 cup (125 mL) Florida orange juice

1/4 cup (50 mL) chopped fresh coriander

In a large bowl, whisk together yogurt, juice and salt. Add chicken and turn to coat evenly. Cover and refrigerate for at least 1 hour or for up to 4 hours.

In a large shallow saucepan or skillet, melt butter over medium heat and cook cloves, cardamom and cinnamon for about 2 minutes or until butter bubbles. Add onion, garlic, ginger and pepper and cook, stirring for about 5 minutes or until onion starts to look dry in the pan. Add tomatoes and chili powder and cook for about 3 minutes or until tomatoes soften.

Add marinated chicken and yogurt mixture. Stir for the yogurt to be absorbed and then add orange juice and coriander and bring to the boil. Simmer for about 15 minutes or until chicken is no longer pink inside. Remove from heat and let stand covered for 10 minutes before serving.

Makes 6 servings.