When people ask me, how it was in Armenia, I grin and say: ‘+5 kilos’. Yes, it’s no joke.

Chicken in Orange Sauce Recipe
Recipe Type: Meat and poultry
Cuisine: Armenian Cuisine
  • 0.1 kg olive oil
  • 1.25 kg chicken leg quarters (fresh frozen)
  • 0.1 kg butter
  • 0.25 bulb onion
  • 0.4 kg fresh unpeeled orange
  • 0.01 kg coriander
  • 0.03 kg honey
  • 0.01 kg cinnamon
  • 0.01 chili peppers
  • 0.01 kg mint
  • 0.15 kg fresh peeled orange
  • 0.15 kg spring water
  • 0.015 kg garlic
  • 0.01 kg black sesame
  • 0.25 kg black current
  • 0.025 kg matzoon (Caucasian milk)
  1. Roast a bit chicken leg quarters (until half-cooked), take them out and put aside.
  2. Roast onion, garlic, orange, black sesame, coriander seeds in the same frying pan for about 2-3 minutes.
  3. Add black-current, honey, mint leaves and chili pepper, add orange juice and water.
  4. Cook for 5 minutes.
  5. Add chicken leg quarters and continue cooking for 25 minutes with a lid closed.
  6. Serve with matzoon and mint leaves.


One should be always very careful with food in Eastern countries. They’ve just got lot’s of savoury food, and they are extremely hospitable.

‘+5 kilos’ is my usual answer to the question about Armenia, and I always think of Ruben and our long conversations with him. I wrote about this in my post about Armenia, Dilijan.

And today I would like to present this remarkable Armenian Chef Ruben Pogosyan, and his signature dish.

This chicken is extremely tasty, so please be careful while eating, I don’t want you to eat your own fingers.

Chicken in Orange Sauce-2