Orange Chicken With Potatoes, Onions, And Ginger

• 2 None onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 20 g fresh ginger, peeled and finely chopped
• 600 g potatoes, peeled and chopped
• 3 None oranges, 1 juiced, 2 filleted
• 1 tsp instant chicken stock
• 1/4 tsp saffron threads
• 500 g chicken breast on the bone
• 4 None chicken legs
• 2-3 tbsp canola oil
• 2 sticks cinnamon
• 3-4 sprigs parsley, finely chopped

1. Preheat oven to 400u0b0F. Cook potatoes in boiling, salted water until tender, then drain. Dissolve chicken bouillon and saffron in 1 1/4 cup boiling water.
2. Place oil in a cast iron skillet over high heat and sear the chicken pieces on all sides until golden brown. Season and remove from pan.
3. To the same pan, add the onions, garlic, and ginger saute for 5 mins. Add drained potatoes and saute for 5 mins. Season with salt and pepper and add the cinnamon sticks, saffron chicken stock, and orange juice. Return chicken to the pan, submerge in the liquid, and simmer uncovered for 45 mins. Add orange slices 10-15 mins before end of cooking time.
4. Remove cinnamon sticks and cut the chicken from the bones into neat slices.
5. Serve chicken with the oranges and potatoes in a deep plate. Garnish with parsley.

onions, garlic, fresh ginger, potatoes, oranges, chicken, threads, chicken, canola oil, cinnamon, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19230 (may not work)