Orange-Cumin Chicken

This is a very tasty dish that you can cook in a wok or saucier. I usually use Licor 43, a Spanish orange liquor, but since this can be hard to find, you can use any orange liquor. However, I'm not sure I'd recommend blue curacao unless you want a blue chicken dish. :-) Also, please don't use bottled orange juice in place of squeezed oranges since most orange juices are often high-processed and may contain additives that may not react well to boiling.

Serves 2

2 or 3 cooked skinless/boneless chicken thighs cut into bite-sized pieces
1 tablespoon olive oil
5 cloves garlic, diced
1 teaspoons cumin seeds (whole better than ground)
1/2 white or yellow onion, sliced
1/4 cup orange liquor
juice squeezed from 2 oranges
1 teaspoon of ground/grated orange peel (optional)
1/2 cup or more of chicken stock

salt to taste

Heat oil in wok over medium heat and cook onions until soft. Add garlic and cook until golden. Add cumin and stir for 1 minute. Then add chicken and cook until the chicken pieces are evently coated with the oil mixture.

Add the chicken stock, orange liquor and orange juice (and orange peel if desired) and turn heat up a bit so the liquid boils.

Once the liquor is reduced (the dish shouldn't be "saucy"), add salt to taste and serve.