Sorry I haven’t had the opportunity to post a new recipe recently, it’s purely down to the amount of time I need to dedicate to my exams coming up. I do still cook and hopefully this recipe will be the start of a good run of regular posting once again!
I always enjoy adding an element of fruit to a dish, particularly with Duck, but I thought I’d try with the chicken instead and adapted this recipe from BBC Good Food’s latest magazine subscription.
This is an easy to follow recipe, packed full of flavour. The low oven temperature and long cooking time let the ingredients do all the work whilst you sit back and enjoy the delicious smells tempting you towards your stomach! Enjoy.
Preparation Time: 25 Minutes
Cooking Time: 70 Minutes
2 x Oranges (1 juiced, 1 sliced thickly)
4 tablespoons x Maple Syrup
2 tablespoons x Honey
2 tablespoons x Olive Oil
1 tablespoon x Sherry Vinegar
1 tablespoon x Wholegrain Mustard
1 tablespoon x Redcurrant Jelly
2 x Onions (peeled & thickly sliced)
3 x Parsnips (peeled & chopped)
2 x Carrots (peeled & chopped)
6 x Chicken Thighs (skin & bone attached)
3 x Thyme Sprigs
Salt & Freshly Ground Pepper
Serve with: Rice & Fresh Salad
1. In a large bowl, add the juice of one of the oranges along with the maple syrup, honey, olive oil, sherry vinegar, mustard and jelly, and whisk together.
2. Pre-heat the oven to 160C (fan-assisted) or 180C (conventional). Add the chicken, parsnips, carrots and onions in a small roasting tin, in a single layer. Add half the sauce, along with some seasoning and mix well so that everything is coated. Cook for 40 minutes.
3. Carefully remove the roasting tin and add the orange slices along with the remaining sauce. Roast for a further 20 minutes. Once the sauce is sticky to the touch, it will be ready. If it is not quite there, remove the ingredients and return the tin to the oven for a few more minutes.