Chicken Andabya
Juicy chicken breasts are marinated in orange, garlic, and parsley, then fried and baked with raisins, olives, butter, and sherry for a flavorful, Mediterranean-inspired dish.
Ingredients
Instructions
- Combine orange juice, garlic flakes, and parsley to prepare the marinade. Marinate the chicken for a few hours or overnight.
- Dip the chicken breasts in seasoned flour and fry until browned, being careful not to overcook.
- Remove the chicken from the pan and pour out the excess oil.
- Add butter and dry sherry to the pan and heat until glazed.
- Stir in the white raisins and small olives.
- Bake the chicken in a preheated oven at 375°F for about 25 minutes.
- Pour the sauce over the chicken during the last 5 minutes of baking.
Tips & Substitutions
For a more flavorful marinade, consider adding a splash of lemon juice or zest. If you don’t have white raisins, golden raisins can be a good substitute. When frying the chicken, ensure the oil is hot enough to achieve a nice golden crust without overcooking the meat. Pair with Mediterranean recipes for a delightful meal.
Serving Suggestions
Serve the Chicken Andabya with a side of steamed vegetables or a fresh green salad for a balanced meal. It also pairs beautifully with Avgolemono Soup (Egg-Lemon Soup) for a comforting dinner. Consider serving over rice or couscous to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 10-15 minutes to ensure it stays moist. You can also microwave individual pieces, covering them with a damp paper towel to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Andabya contains roughly 272 calories, with 22g protein, 1g carbohydrates, and 20g fat. It is an excellent source of protein (43% of the Daily Value), and a good source of iron. At about 272 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can certainly use bone-in chicken. Just increase the cooking time to ensure it reaches the appropriate internal temperature. The flavors from the bones can enhance the dish, but be mindful of adjusting the marinade time accordingly.
What can I substitute for dry sherry?
If you don't have dry sherry, white wine or even a splash of apple cider vinegar mixed with water can work as a substitute. The goal is to add acidity and depth to the sauce, so choose a substitute that complements the dish.
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken a day in advance and cook it when you're ready. Just keep in mind that the baking time may need slight adjustments if the chicken is refrigerated before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).