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Orange Chicken Thighs with Beets and Sweets

Orange Chicken with Beets and Sweets

My mom is the one who told me to ask the butcher for boneless skinless dark meat chicken cutlets. She may not know how or even care to cook, but she sure has great taste in food. I love her for this discovery. Super common in Israel, most butchers stateside now carry this staple. For the Beets and Sweets you can add a 1/2 tsp of cumin or more to taste if you are not making this Kosher for Passover

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


For the chicken

  • 12 boneless, skinless chicken thighs (about 3 pounds)
  • 1 1/2 cups Gold's Duck Sauce
  • 1 1/2 cups orange juice
  • 2 tablespoons olive oil
  • 1 teaspoons kosher salt

For the beets and sweets

  • 2 large golden beets, peeled and cut into wedges
  • 2 large red beets, peeled and cut into wedges
  • 1½ pounds baby sweet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • Cilantro, optional for garnish


Place chicken thighs in a large deep sauté or sauce pan. In a medium bowl, combine duck sauce, orange juice, oil, and salt and stir well. Pour over chicken and bring to a boil over medium-high heat. Cover and reduce to a simmer. Cook 25 to 30 minutes or until chicken is cooked through.

Meanwhile, prepare the beets and sweets. Preheat oven to 400°F. Toss beets and sweet potatoes in olive oil, cinnamon, and salt. Spread in a single layer on a baking sheet and roast for 30 to 40 minutes or until tender.

Editor's Note: Due to reader feedabck we have adjusted the measurements of duck sauce and oj in this recipe to lower the sugar/carb content.

As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 - Subscribe Now