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Orange Chicken with Beets and Sweets

Orange Chicken Thighs with Beets and Sweets

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Servings

6 Servings

Ingredients

  • 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
  • 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

Instructions

  • 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