Chicken with Cumin and Orange
Ingredients
- 1 kg chicken cut into quarters
- 1 medium onion sliced
- 1 medium onion chopped
- 1 tablespoon butter
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1/4 cup vinegar
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 1/4 teaspoon cinnamon
- 2 teaspoons cumin
- 10 cloves garlic
- 1/4 cup mustard
- 1 cup broth
Preparation
Prepare a suitable oven dish and place the wire rack in the middle of the oven. Preheat the oven to 180°C.
For the marinade mixture: In a deep bowl, place black pepper, salt, vinegar, lemon juice, orange juice, cinnamon, cumin, garlic, and mustard. Stir to mix and make a smooth mixture.
Add the chicken and stir well to coat. Cover with plastic wrap and refrigerate overnight.
Remove the chicken from the marinade and set the marinade aside.
Place the chicken in the oven dish, add the sliced onion, cover with aluminum foil, and bake for 35 minutes.
In a deep skillet, place the butter and heat over medium heat. Add the chopped onion and stir with a wooden spoon until golden brown.
Add the reserved marinade mixture and stir for 5 minutes.
Add a cup of broth, let it boil for 10 minutes, then pour the mixture over the baked chicken and return to the oven until the chicken browns. Serve with white rice.
