Follow these steps for perfect results
chicken
cut into parts
onion
sliced
celery
sliced
carrot
sliced
orange juice
white wine
salt
pepper
to taste
paprika
to taste
oil
raisins
oranges
sliced
Slice the onion, celery, and carrots.
Combine the sliced vegetables with orange juice, white wine, salt, pepper, and paprika to create the marinade.
Marinate the chicken in the mixture for one hour.
Lightly fry the chicken parts in oil.
Arrange the fried chicken in a baking dish.
Pour the marinade mixture over the chicken.
Cover the baking dish with foil.
Bake at 350°F (175°C) for one hour.
Add raisins to the baking dish.
Bake uncovered for another 30 minutes.
Transfer the chicken to a serving plate.
Reduce the sauce from the baking dish.
Pour the reduced sauce over the chicken.
Decorate with orange slices.
Expert advice for the best results
For extra flavor, add fresh herbs like thyme or rosemary to the marinade.
Baste the chicken with the pan juices during the last 15 minutes of baking for a more flavorful and moist result.
Everything you need to know before you start
15 minutes
Chicken can be marinated overnight.
Arrange chicken on a platter, garnished with orange slices and fresh herbs.
Serve with couscous or rice.
Pair with a side of roasted vegetables.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Common dish for Shabbat and holiday meals.
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