Tangy Vinegar Chicken With Barberries and Orange
Tangy Vinegar Chicken With Barberries and Orange is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Pat chicken dry with paper towels, then season all over with salt.
Heat oil in a large skillet over medium-high.
Cook chicken, skin side down, until golden brown underneath, 7–10 minutes.
Transfer chicken to a plate, leaving any fat in the pan.
Remove pan from heat and let fat cool down a little (about 3 minutes should do it).
Return pan to medium heat and add onion and garlic.
Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes.
Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken.
Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated things and drumsticks).
Transfer chicken to a platter.
Spoon sauce over, then squeeze juice from orange halves on top.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.