A fuzzy navel: orange juice, peach schnapps, and chicken! Wait, what? Yep, bringing the classic cocktail to the dinner table with this dish. Chicken thighs that have been marinated in an orange oil rub and roasted on a low heat for an hour. Then spread and broiled to a golden brown with a fuzzy navel sauce.
Normally, I would share the history or a story about the recipe but, I really do not have a back story for this recipe. Sometimes ideas just pop into my brain and remain there until I try them. I guess I was missing my college days when fuzzy navels were all the rage. I don’t have time for cocktails anymore, so I guess this is my compromise. And as far as compromises go, this ain’t too bad!
Orange Oil Marinade:
In a small bowl mix the zest and juice of 1 orange with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 1 teaspoon salt.
Rub the olive oil mixture over 2 pounds of chicken thighs and let marinate for 1 hour, or overnight in the refrigerator.
Slow Roast the Chicken:
Preheat the oven to 325°F. Remove the chicken from the marinade. Discard marinade. Place chicken in a roasting pan and roast for 1 hour.
Fuzzy Navel Chicken Sauce:
About 15 minutes before serving, in a medium saucepan add 1/2 cup orange juice, 1/4 cup peach schnapps, and a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and whisk in 2 teaspoons flour and simmer until thickened.
👩🍳 TIP: I like to use Wondra Flour. It just does not lump like other flours.
Serving the Fuzzy Navel Chicken:
Turn the oven to Hi Broil and spread the fuzzy navel chicken sauce over the top of the chicken. Broil for 5 minutes, or until the top of the chicken starts to brown. Arrange the chicken on a serving plate and enjoy!
- 1 orange, zested and juiced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 2 pounds chicken thighs
- 1/2 cup orange juice
- 1/4 cup peach schnapps
- Pinch of salt
- 2 teaspoons flour
Add the zest and juice of 1 orange into a small bowl. Add the oil, cumin, and salt. Rub over the chicken pieces and let marinate for at least 1 hour, or overnight in the refrigerator.
Preheat the oven to 325°Remove the chicken from the marinade and place in a roasting pan. Roast for 1 hour.
15 minutes before serving, in a medium saucepan add the orange juice and peach schnapps over medium-high heat and simmer until reduced by half. Add a pinch of salt. Spread over the chicken and broil on high for 5 minutes, or until the top of the chicken browns.