The recipe comes from Nela’s Cookbook. What it lacks color photos, Nela’s Cookbook makes up with elegant sketches and charming head-notes in which the author share the history of a dish or how she might serve it. They are reminiscent of a modern day food blog, and will make you wish that you had known the author who comes across as witty with the gift of hospitality. My husband selected Kurczaka z Sosem Pomarańczowym (Orange Chicken) for this Friday’s recipe. Rather than a whole chicken, we cooked two packages of thighs. The meat was so tender – just delicious. It would be perfect served over noodles or rice.
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PinIngredients
- 3 pounds chicken, cut in serving pieces
- salt and pepper, to taster
- 4 tablespoons flour, approx.
- 3 tablespoons oil
- 1 tart apple, peeled, cored, and chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 2 tablespoons curry powder
- 1/2 cup orange juice
- 3/4 cup chicken broth, or 1/2 Knorr chicken bouillon cube dissolved in 3/4 cup water
- 2 teaspoons grated orange rind
- 1/3 cup chopped mango chutney
- 1 bay leave, crumpled
- garnish: 1 small navel orange, peeled and sectioned
Instructions
- Season the chicken, and dust with flour
- Brown the chicken in oil in a heavy skillet
- Remove the chicken and keep it warm, discard all but one tablespoon of the oil
- Add the apple, celery, carrot, and onion to the oil and cook for 4 minutes
- Sprinkle the mixture with the curry powder and cook 1 minute more
- Stir in the orange juice, chicken broth, orange rind, chutney, and bay leaf, and bring to a boil
- Add the chicken pieces cover the pan, and simmer for 30 minutes
- Serve garnished with orange sections
A definite Indian influence in this dish with the curry and chutney, but I think Polish cuisine changes and grows over time. There are as many (if not more) places in Poznan offering kabob as pierogi. Speaking of kabob, I hope to have the magic spice combination from an Armenian friend soon.
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