Most people like chicken, but it is not always easy to find new and tasty ways to serve up this staple.
In general, chicken is good for you and is a very good source of protein. It should be noted that chicken does contain a fairly high level of cholesterol, and if you have a cholesterol problem, then limiting your intake is a good idea.
I recommend removing the skin from chicken. This is quite fatty.
You can either buy a variety of chicken pieces such as thighs, legs and breasts for this dish or cut up a whole chicken into pieces. Either way, this is a flavorful and moist way to cook chicken and can be served hot or cold. It is also great for the grill.
Orange and rosemary chicken
1 and a half cups of orange juice
A quarter cup of extra virgin olive oil
A quarter cup of fresh chives, chopped
3 tablespoons of fresh rosemary, chopped
A pinch of salt (about a teaspoon)
1 teaspoon freshly ground black pepper
1 whole chicken cut into 8 pieces or
8 chicken pieces of your choice
Preheat broiler or grill.
Skin the chicken pieces and trim off any excess fat. Rinse in cold water and pat dry with paper towels.
In a large bowl, mix together orange juice, olive oil, chives and rosemary.
Add salt and pepper.
Place chicken pieces in the marinade mixture. Cover and marinate in the refrigerator for 4 hours or longer.
Remove chicken pieces from the marinade, shaking off any excess.
Pour the marinade into a small saucepan and bring it to a boil over a high heat.
Reduce heat to medium and simmer for 10 minutes.
Place the chicken pieces on a lightly oiled baking sheet. Broil for 10 minutes, 6 inches from heat. Turn and brush chicken with the remaining marinade mixture.
Continue cooking until the meat is no longer pink and the juices run clear.
Mary Elizabeth Evans teaches cooking classes at Pima Community College and through her company, Teascompany, at www.teascompany.net.