Almond Crusted Roast Chicken with orange sauce reduction

dsc04705dsc04699Right..I know..i’ve been missing in action for a while..hehe..sorry ba..busy kan..hm..konon la..anyway..here’s another creation of mine. Nothing much, nothing that i’ve not done before. Some left over de-boned chicken thigh that i marinated almost 1 day back ..hehe ..didnt cook at that time cz came back late ba..hehe. Saw this recipe that is totally different from this, but was blown away by the color of the sauce, which is the orange sauce. You know me la, when i like the color and presentation, i sure wanna try to create the same ba..which i did. The recipe uses scallop actually..hmm.next time la..i belum cuba before ba..itu scallop.mahal kan?hmm.Orange sauce..how? Well, i reduce it. I heat the juice on a medium high heat( with some sugar to help the caramalization) until the liquid thickens and reduces into half. 🙂

dsc04700As for the chicken, well, its easy since it already de-boned sudah kan, so i roast it for about 20mins on 200ºC. The marinade? For this dish, its just 3. Oyster sauce, sesame oil and crushed black pepper. I didn’t use garlic or ginger like i normally do. Why? cz i malas ba..hehe..no la..kidding..i want to keep it simple since i’m using toasted almond flakes also kan and also with the orange sauce..hmm..

dsc04706dsc04707The taste. Hmm..toasted almond with chicken..you get the crunchiness and the aroma from the almonds goes really well with the chicken. Now you know why some salads (i.e chicken salad) uses crushed almonds ba kan?..Good combination of two different texture and flavor. You can also substitute with other types of nuts like pistachios, walnut or even peanuts. And as for the orange sauce..well, what can i say, sweet acidic cuts the richness of the chicken. Enjoy! 🙂

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2 Responses to “Almond Crusted Roast Chicken with orange sauce reduction”

  1. sunshine Says:

    reductions are so simple ar…u mean eg, port wine reduction…u just boil down the liquid and u already get the sauce or do u need to season it?

  2. b3nsim Says:

    yup.just like that..but with some sugar to speed up the caramelization lo.. season?no need la..cz ur looking at the sweet part of the dish ma..the savory part comes from the chicken lo.. 🙂

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