Orange Curry Chicken Thighs Recipe by Matt Willett
Cooking Instructions 1 hr 15 mins 1 In a pot, heat FCOJ to room temp. Do not add water. 2 Using a meat syringe, inject some FCOJ into the thighs. Then place thighs into pot with FCOJ and bring to a slow boil. Cover. Cook for 20 minutes, turning thighs over every 5 minutes. 3 While chicken is cooking, preheat oven to 325° and prepare a baking sheet by coating with cooking spray and sliced oranges. 4 Place thighs on orange slices and add salt and pepper. Bake for another 20 minutes. 5 While thighs are baking, add curry powder and corn starch to remaining juice in pot. Slow boil and reduce to a glaze. 6 Near the end, take a taste as you may want to add more curry powder. 7 Place completed thighs on a bed of Jasmine Rice. Spoon on glaze. Serve with Garlic Parmesean bread sticks and a wedge of Watermelon. 1 In a pot, heat FCOJ to room temp. Do not add water. 1 In a pot, heat FCOJ to room temp. Do not add water. 2 Using a meat syringe, inject some FCOJ into the thighs. Then place thighs into pot with FCOJ and bring to a slow boil. Cover. Cook for 20 minutes, turning thighs over every 5 minutes. 2 Using a meat syringe, inject some FCOJ into the thighs. Then place thighs into pot with FCOJ and bring to a slow boil. Cover. Cook for 20 minutes, turning thighs over every 5 minutes. 3 While chicken is cooking, preheat oven to 325° and prepare a baking sheet by coating with cooking spray and sliced oranges. 3 While chicken is cooking, preheat oven to 325° and prepare a baking sheet by coating with cooking spray and sliced oranges. 4 Place thighs on orange slices and add salt and pepper. Bake for another 20 minutes. 4 Place thighs on orange slices and add salt and pepper. Bake for another 20 minutes. 5 While thighs are baking, add curry powder and corn starch to remaining juice in pot. Slow boil and reduce to a glaze. 5 While thighs are baking, add curry powder and corn starch to remaining juice in pot. Slow boil and reduce to a glaze. 6 Near the end, take a taste as you may want to add more curry powder. 6 Near the end, take a taste as you may want to add more curry powder. 7 Place completed thighs on a bed of Jasmine Rice. Spoon on glaze. Serve with Garlic Parmesean bread sticks and a wedge of Watermelon. 7 Place completed thighs on a bed of Jasmine Rice. Spoon on glaze. Serve with Garlic Parmesean bread sticks and a wedge of Watermelon. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stress Free - Lemon Shrimp Scampi Ramadan special chicken lollipop Taco pizza Talam Ubi Ungu (Purple Sweet Potato Steamed Cake) Raspberry and White Chocolate Ricotta Pound Cake Stress Free - Lemon Shrimp Scampi Ramadan special chicken lollipop Taco pizza Talam Ubi Ungu (Purple Sweet Potato Steamed Cake) Raspberry and White Chocolate Ricotta Pound Cake Idli Bomb Pasta Super Easy 🍪 Digestive Biscuits 🍪 Brown simple chocolate nut cake Sooji dhokla Crispy square paratha Smoked Megadra {lentils with Rice} WaterMelon Cooler Gram Flour Milk Powder Burfi Cheese Burst Vegetable Appe Idli Bomb Pasta Super Easy 🍪 Digestive Biscuits 🍪 Brown simple chocolate nut cake Sooji dhokla Crispy square paratha Smoked Megadra {lentils with Rice} WaterMelon Cooler Gram Flour Milk Powder Burfi Cheese Burst Vegetable Appe