Parsley, walnut, and orange chicken is a flavorful and vibrant dish that combines the succulence of chicken with the freshness of parsley, the nuttiness of walnuts, and the tanginess of orange. This recipe serves six and offers a delightful blend of textures and flavors. The chicken breasts are stuffed with a mixture of walnuts, orange zest, parsley, cranberry sauce, and egg, creating a savory and aromatic filling. Roasted to perfection and drizzled with a mustard glaze, the chicken is then sliced and served with a tangy orange sauce made from the roasting juices. With its combination of ingredients, this dish is perfect for a special occasion or a memorable family meal. Get ready to savor the tender chicken paired with the vibrant flavors of parsley, walnuts, and orange in this delicious recipe.
INGREDIENTS:
- 125ml/4fl oz extra virgin olive oil
- 100g/4oz onion, finely chopped
- 75g/3oz walnuts, finely chopped
- Grated zest and juice of 1 large orange
- 6 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon cranberry sauce
- 1 large egg, beaten
- 6 chicken breasts
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
PREPARATIONS:
- Heat 3 tablespoons of the oil in a small heavy pan and add the onion. Cover and sweat for 10 minutes or until soft and starting to caramelize, then cool. In a bowl, combine the walnuts, orange zest, parsley, cranberry sauce, and egg. Season well with salt and pepper. Stir in the cooled onion mixture and set aside.
- Preheat the oven to 200°C/400°F/Gas mark 6. Gently lift up the chicken skin and push in the stuffing. Reshape the chicken and place it in a large roasting tin.
- Spread the Dijon mustard over the chicken and season with salt and pepper. Drizzle 2 tablespoons of oil over the chicken and roast for 25-30 minutes, basting occasionally. Leave to cool, reserving the roasting juices.
- When the chicken is cold, slice it thickly and arrange it in a serving dish. Whisk together 2 tablespoons of orange juice with the remaining oil, and season with salt and pepper. Add the strained chicken juices (skimming off any fat from the surface first). Pour the sauce over the chicken and serve.
YIELD:
- This recipe serves 6.
SPECIAL INSTRUCTIONS:
- Be careful not to tear the chicken skin while stuffing.
- Adjust the seasoning according to your taste preference.
- Skim off any excess fat from the roasting juices before using them for the sauce.
TIPS:
- Serve the parsley, walnut, and orange chicken with a side of roasted vegetables or a fresh green salad for a complete and satisfying meal.
- The leftover chicken can be refrigerated and enjoyed cold as part of a salad or in sandwiches.
In conclusion, parsley, walnut, and orange chicken offer a delightful combination of flavors and textures. The tender chicken breasts are stuffed with a savory mixture of walnuts, orange zest, parsley, cranberry sauce, and egg, creating a flavorful and aromatic filling. Roasted to perfection and glazed with Dijon mustard, the chicken is then sliced and served with a tangy orange sauce made from the roasting juices.
This recipe serves six and is perfect for a special occasion or a memorable family meal. The combination of fresh parsley, nutty walnuts, and tangy orange adds a burst of freshness and complexity to the dish. The chicken is succulent and tender, complemented by the flavorful stuffing and the tangy mustard glaze.
To prepare this dish, stuff the chicken breasts with the walnut and parsley mixture, roast them until cooked through, and allow them to cool. Slice the chicken and arrange it in a serving dish. Prepare the tangy orange sauce using the roasting juices, and pour it over the chicken. The result is a flavorful and vibrant dish that is sure to impress your guests.
Serve the parsley, walnut, and orange chicken with a side of roasted vegetables or a fresh green salad for a complete and satisfying meal. The leftovers can be enjoyed cold in salads or sandwiches.
Indulge in the succulent chicken and vibrant flavors of parsley, walnuts, and orange in this delightful recipe. Your taste buds will be delighted with the combination of savory, nutty, and tangy elements.
