Paired with a Stolpman 2010 L’Avion 100% Roussanne, the wine was the best part. The chicken was tender but a bit on the bland side. I had served it with a green salad, white rice with a bit of the marinade. Next time I will make it with a dirty rice and more a flavorful veggie side dish like grilled asparagus or candied carrots. Changes to Lance’s recipe are below in italics:
Chef Lance Cowart’s Cuban Orange Chicken
2 tsp salt
2 1/4 lb-3 lb 3 oz chicken, cut into serving pieces
1 tsp Fairtrade black pepper
8 fl oz juice from Fairtrade oranges (used OJ)
1/2 tsp garlic salt
Juice of one Fairtrade lime
1. Measure salt, pepper, and garlic salt into a small bowl and combine.
2. Arrange the chicken in a deep wide dish and sprinkle both sides of the pieces with the salt mixture. Set aside.
3. Pour the combined juices over the chicken and leave it to marinate, covered, in the refrigerator. After one hour turn the pieces and leave them to marinate for another hour.
4. Preheat the oven to 190°C/375°F/Gas Mark 5 near the end of the marinating time. Remove the chicken from the dish and arrange it in a baking pan.
5. Pour the marinade juice off into a measuring jug.
Drizzle half of the juice over the chicken, and place it in the oven.
6. Baste the chicken after 30 minutes with the remaining juice and roast for a further 30 minutes.