Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.

Mom’s Chicken and Orange Sauce

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2 lb. chicken (5 chicken legs or thighs)
2-3 Tblsp. coconut oil
1/3 cup flour
1/4 tsp. cinnamon
1/2 tsp. lemon zest
1/4 tsp. coriander
1/8 tsp. nutmeg
1/2 tsp. salt (and more to taste)

4 1/2 cup orange juice

Mix together the dry ingredients on a plate.
Heat the coconut oil in a 3-4 quart Dutch oven or pot with a lid.
Dredge the chicken in the flour mixture until coated (keep the leftover flour and put in a measuring cup for later); then brown on all sides of the chicken in the Dutch oven.

Add in 4 cups of the orange juice; cook at a medium heat (it can be boiling) with the lid on until the meat is tender (35-45 minutes).

Mix the leftover flour with the 1/2 cup of orange juice and stir into the chicken mixture. Simmer until thickened, and it’s ready to serve.
Serve with rice.

Serves 3-4. You can add more chicken and orange juice to make a bigger batch of this tasty main dish!

My Mom made this while I was growing up and taught me how to make it. If you desire, you may add orange segments and raisins. Enjoy!



Author: mary.campbell.schuh

Hello Friends, A curious, kind, practical, and energetic writer, wife, mother, and teacher is one way to describe me. I enjoy thinking about transitions--in schools, churches, families, relationships, and even countries. I'm passionate about learning, and I love working with people. Stop by often to see which kind of transition I'm thinking about, and I would appreciate hearing your thoughts. Peace! ~Mary Hope

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