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Sticky Orange Chicken, Parsnips, Maple & Pecans |
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| Serves 2 |
Prep 25 mins |
Cooking 1h 5 mins |
Easy |
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My rating |
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Ingredients |
2 blood or normal oranges, 1 juiced, 1 thickly sliced
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp sherry or cider vinegar
1 tsp mustard
1 tbsp cranberry or redcurrant jelly, melted
5 parsnips, quartered, peeled and the core cut out and discarded
4 chicken thighs, skin on
6 small shallots, left whole but peeled
2 thyme sprigs, broken up a bit, barely chopped
mixed leaf salad or wilted spinach, to serve (optional) cooked
rice, to serve (optional)
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Heat oven to 180C/160C fan/gas 4. Juice 1 of the
oranges and whisk together with the maple syrup, olive
oil, vinegar, mustard and cranberry jelly. Cut the
parsnips into chunky lengths. Put the parsnips, chicken
thighs and shallots in a roasting tin – make sure
everything can sit in a single layer but quite snug.
Drizzle over half the orange sauce with some seasoning and
toss to coat everything. Roast for 35 mins.
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Remove the tin from the oven and poke the orange slices
in among everything. Scatter over the thyme and drizzle
over the rest of the orange sauce. Roast for another 15
mins until the chicken is tender and cooked through, and
everything is sticky and golden. Mix in the pecans and
cook for another 5 mins. Serve straight away, remembering
to scrape out all the sticky juices from the tin, and eat
with a mixed leaf salad or some wilted spinach, plus a
little rice to soak up the sauce, if you like.
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