CHICKEN: This is another way to cook chicken legs.

BRAISED ORANGE CHICKEN:




10-12 chicken thighs & legs

2-3 tbsp. oil

2 cloves garlic, crushed

2 oranges, peeled and quartered

1 tsp. dried basil

4 tsp. white vinegar

1 cup orange juice

1 tbsp. minced ginger

salt and pepper

2-3 tsp. corn or tapioca starch mixed with 3 tbsp water




In a heavy non-stick skillet over medium-high heat, heat oil until hot and brown chicken in batches for 2-3 minutes. Add salt and pepper to taste, then garlic and orange segments when chicken pieces are being turned over to brown the other side. Brown pieces for 2-3 minutes more; then add ginger, basil, vinegar, orange juice. Taste and adjust seasoning, adding more salt if necessary, and a bit of sugar if juice is too sour for taste.

Cover skillet and cook at medium heat for about 15 minutes more, or until chicken pieces are tender. Thicken sauce with starch solution. Serve hot.