Serves: 4 to 6
Prep Time: 5 minutes
Total Time: 35 minutes
4 to 6 boneless, skinless chicken thighs or breasts
(6 to 8 ounce each, 2 pounds total), trimmed
1 cup orange juice plus zest from 2 oranges (about 2 teaspoons)
1 cup chopped orange segments, (cut away peel, slice 1/4 inch thick, remove pithy center)
1/4 cup honey
2 Tablespoons cider vinegar or red wine vinegar
2 Tablespoons gluten-free tamari sauce
1 teaspoons curry powder
3 teaspoons cornstarch
2 Tablespoons water
1 Tablespoon minced fresh flat-leaf parsley
1. Heat Oven & Prep Pan: Adjust oven rack to middle position and preheat oven to 450 degrees. Spray a 9 by 13-inch baking dish with vegetable cooking spray.
2. Prep Chicken: Pat chicken dry with paper towels or clean kitchen towel, then season with salt and pepper. Lay the chicken in a single layer in the baking dish. Set aside.
3. Make Sauce: In a medium saucepan add orange juice, honey, vinegar, tamari sauce, and curry powder and whisk together until thoroughly combined. Cook over medium-high heat, whisking often, until the mixture has thickened, about 8 minutes or so.
4. Finish Sauce: Add the cornstarch to the water and stir to combine. Pour cornstarch mixture into sauce and stir together to combine. Bring to a boil and cook until sauce has thickened, whisking often. Remove from heat. Stir in orange segments and orange zest until combined.
5. Bake Chicken: Pour the orange juice mixture over the chicken in an even layer. Bake until chicken is cooked through and registers 165 degrees on an instant read thermometer about 20 to 25 minutes, depending on the size of the chicken pieces. (Breasts take a little less time, so adjust accordingly.)
6. Serve & Enjoy: Sprinkle chicken with minced parsley and serve hot. Enjoy!
