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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into 1" cubes. | 2. Marinate chicken in lemon juice for 1 hour. | 3. Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside. | 4. Peel the oranges, remove as much of the white pith as possible, divide into sections. | 5. Put orange sections, salt, pepper and turmeric in a saucepan. | 6. Saute onions in 1 T. butter until browned (about 10 minutes). | 7. Add orange peel to onions, cook, stirring, about 1-2 minutes. | 8. Add onion mixture to saucepan with orange sections. | 9. Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact. | 10. Remove chicken from marinade, saute in remaining butter until browned. | 11. To serve: place chicken pieces on plate and spoon orange mixture on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		boneless skinless	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
orange	4	seedless	seedless	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
butter	5	tablespoons	divided	427.5	19.6425	13.3575	36.0
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.