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Halal Orange Chicken (Chinese American Inspired) As promised, here is the long awaited orange chicken recipe. This one I made up myself, and it's a hit with the entire family! Alhumdulillah.
When using the marmalade try to find a brand with no sugar added. I found a brand called St. Dalfour, all natural 100% fruit.

4 boneless, skinless halal chicken thighs or 2 chicken breasts
1 cup of orange juice (freshly squeezed from oranges)
4 tsp. lemon juice
1/2 cup of green onions
1 tsp red pepper flakes (or more)
1 tbsp honey
1/2 tbsp soy sauce
1/2 tbsp fresh grated ginger
4-5 tbsp all natural orange marmalade
Whole wheat pastry flour, plus 1 tbsp reserved
3 tbsp. Rapadura or Succanat
Salt and pepper
Olive or coconut oil

Cut halal chicken into bite sized pieces. Then make a marinade out of the first seven ingredients, leaving out the marmalade. Marinade chicken pieces for at least an hour, or up to 8 hours. Remove chicken pieces from the marinade with a slotted spoon. Prepare a bag of flour, add salt and pepper to taste. Add chicken pieces to flour bag and shake. Shake off excess flour and add chicken to a pan of shallow hot oil. Brown on both sides. Repeat the process until all chicken has been fried. Add chicken to a 8x8 pyrex baking pan. Also add reserved marinade, sugar, marmalade and along with 1 tablespoon of flour mixed with just enough water to make a paste. Bake at 350 oven for 30-40 minutes until chicken runs clear and orange marinade juices have thickened. Serve chicken over brown or basmati rice. 



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