Orange Raspberry Chicken

From: Chef Buggsy Mate

On Jul 17, 2008

This chicken was wonderful!!! I did make two small changes to the recipe however; first I used 3 Tbs. of fresh mashed raspberries since that is what I had on hand and I omitted the soy sauce (recently found out DH can't have it). Once the chicken was fully cooked, I put it in the oven to keep it warm and then I reduced the sauce in the pan way down to concentrate its flavors. Was able to set one chicken breast aside which I plan to slice and serve on top a baby spinach salad with some home made raspberry balsamic vinaigrette dressing and slivered almonds~YUM! This is also a dish I can't wait to make for friends. Made as an extra for one of my teammates in the AUS/NZ Swap 18

From: justcallmetoni

On Feb 23, 2008

A lovely variation on the classic raspberry chicken. The orange adds a nice twist and the savory contrast from the shallots, garlic, soy sauce and pepper flakes worked very well. I reduced this to just two servings but would next time make a half batch with two breasts to allow for extra sauce. If you don't have access to blood oranges try it with a slightly less sweet variety of orange. Just yummy. Thank you and good luck!

From: mary winecoff

On Feb 22, 2008

This was good. A couple of minor direction updates would help. The shallots and garlic should be sauted on low heat and there is no mention of covering chicken after bringing to a boil. My chicken though was very tender. On a funny note, when my son was cutting the blood oranges he thought they had turned "bad". Thanks for the recipe! Made for RSC #11.

From: Erin Harris

On Feb 23, 2008

Very Good! We loved this dish. it was quick, and very flavorfull! The kids freaked out when they saw the color of the orange on the inside, and it took some swaying, but ocne they tasted it, they loved it!