Orange Chicken

(from kylerhea’s recipe box)

I make this every year for Passover. It’s nice with zucchini and carrots.

Source: Arthur brought this one home from the newspaper.

Serves 6 people



  • 2 frying chickens, (2 1/2 lbs each) cut up or
  • 8 chicken breasts or 8 chicken legs
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup matzoh cake flour
  • 1/2 cup salad oil
  • 2 tsp celery seed
  • 2 large onions, peeled and thinly sliced
  • 1 1/2 cups orange juice
  • 2 unpeeled juice oranges, sliced and seeded
  • 2 (8 oz) cans mandarin orange segments or
  • 2 lg Navel oranges, peeled & sliced


  1. Wash and dry chicken parts. Combine salt, pepper and matzoh cake flour in a small paper bag. Shake chicken in the bag a few pieces at a time, to coat them evenly.

  2. Heat salad oil in a large frying pan. Add chicken, skin side down in a single layer. Sprinkle w/ celery seeds. Over low heat cook chicken on both sides until golden.

  3. Place the chicken parts skin side up in a 2 quart covered casserole. Pour excess fat from the skillet, add onions and cook stirring occasionally until they are soft. Add orange juice and heat to the boiling point, stirring to loosen crsuty particles from the pan. Pour over chicken, lifting parts to let some juice and onions underneath. Cover w/ the juice, orange slices and the casserole lid. Bake 1 hr, or until tender, in a pre-heated 350 degree oven.

  4. Before serving, replace the cooked orange slices w/ the mandarin or navel orange slices.

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