Dinner tonight: orange-glazed chicken with rice

Orange juice concentrate provides the citrus flavour in these easy roast chicken pieces, but the secret to their appetizing glaze is a jar of currant jelly. Orange-scented rice rounds out the meal.

Prep time 20 min

Cook time 1 hr 15 min

Serves 4

Chicken

• 125 ml (1/2 c) currant jelly
• 125 ml (1/2 c) cold water, divided
• 50 ml (1/4 c) orange juice concentrate
• 30 ml (2 tbsp) cornstarch
• 5 ml (1 tsp) dry mustard
• Dash of hot-pepper sauce
• 30 ml (2 tbsp) vegetable oil
• 125 ml (1/2 c) all-purpose flour
• 1 ml (1/4 tsp) salt
• 1 broiler-fryer chicken (1.75 to 2 kg/3 1/2 to 4 lbs), cut upRice
• 250 ml (1 c) diced celery
• 50 ml (1/4 c) chopped onion
• 30 ml (2 tbsp) unsalted butter or margarine
• 325 ml (1 1/3 c) water
• 300 ml (1 1/3 c) uncooked instant rice
• 30 ml (2 tbsp) orange juice concentrate
• 2 ml (1/2 tsp) salt

1. Preheat the oven to 180°C (350°F). Grease a 23 x 35-centimetre (nine x 13-inch) baking dish.
2. For chicken, in a small pot, combine the jelly, 50 millilitres (1/4 cup) of the water and the orange juice concentrate. Stir on low heat until the jelly is melted, about two minutes.
3. Combine the cornstarch and remaining 50 millilitres (1/4 cup) water in a cup; gradually stir into the jelly mixture along with the mustard and hot-pepper sauce.
4. Bring to a boil over high heat, stirring constantly. Cook about two minutes more; remove from the heat and set aside.
5. Add the oil to a large nonstick skillet. Combine the flour and salt in a shallow dish. Dredge the chicken in the flour and brown it in the skillet over medium heat.
6. Place the chicken in the baking dish. Pour the sauce over the chicken. Cover and bake for 20 minutes. Baste with the sauce. Bake, uncovered, until the juices run clear when the chicken is pierced with a fork, 45 minutes longer.
7. Meanwhile, for rice, in a medium pot, sauté the celery and onion in the butter or margarine until crisp-tender, about five minutes. Add the water and bring to a boil.
8. Stir in the rice, orange juice concentrate and salt. Cover and remove from the heat; let stand until water is absorbed, five to seven minutes.
9. Serve the chicken over the rice.

This recipe tastes great with pork, too.

• Replace the cut-up chicken with six bone-in pork loin chops (each about 2.5 centimetres or one inch thick).
• Increase the cooking time to about two hours, or until the pork juices run clear (about 68°C /155°F on an instant-read thermometer).

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