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Dark chicken meat is ideal for stews; it becomes more tender the longer and slower it cooks. To remove the thin top layer of the orange peel, use a vegetable peeler. Dredging the chicken in flour and then sauteing it seals in the juices, keeping it moist. The flour also helps to thicken the sauce.

Source: Everyday Food, December 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Dredging the chicken in flour and then sauteing it seals in the juices, keeping it moist. The flour also helps to thicken the sauce.

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38
  • FlakyPastry
    4 APR, 2012
    This was very easy and mighty tasty. We totally loved the curry sauce it made, and the orange zest was a lovely addition. This will feed a crowd if doubled. I added a little bit of the kalamata juice instead of salt.
    Reply
  • FlakyPastry
    4 APR, 2012
    This was very easy and mighty tasty. We totally loved the curry sauce it made, and the orange zest was a lovely addition. This will feed a crowd if doubled. I added a little bit of the kalamata juice instead of salt.
    Reply
  • CeciliaPrytko
    27 JAN, 2010
    This was super easy and tasty! Unfortunately I had to substitute black olives, but I'll definitely make this again and try with the Kalamata.
    Reply

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