1 1/2 lbs chicken legs, skinned and boned
1 12 lbs chicken breasts, skinned and boned and cut into 2 inch pieces
1/4 cup vegetable oil
1 TBS fresh ginger, peeled and chopped
2 TBS olive oil
1/2 cup freshly squeezed orange juice
1/4 cup frozen orange juice concentrate
1 cup chili sauce
zest of 1 orange
salt and pepper

In a large bowl, mix chicken, vegetable oil, ginger, salt and pepper. Refrigerate for one hour.

Meanwhile prepare orange chili sauce. Mix orange juice, orange juice concentrate, chili sauce and orange sauce in a medium saucepan. Bring to a boil and reduce the heat and simmer for 10 minutes, stirring occasionally. Reserve.

Heat the olive oil in a large dutch oven. Brown chicken on all sides in batches. Do not crowd. Return all chicken to the dutch oven and pour orange chili sauce over the chicken. Cook for 40 minutes over medium high heat, simmering and stirring occasionally. Make sure chicken is cooked through and beautifully glazed.

Serve over rice.