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spoon lifting a chicken thigh out of a casserole dish of mustard and orange roasted chicken.

Blood Orange, Mustard and Ginger Chicken

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Roasting
  • Diet: Gluten Free

Description

This easy, all-in-one recipe for Blood Orange, Mustard and Ginger Chicken yields juicy, tender chicken in a sweet, tangy sauce; delicious served with crispy potatoes and greens, or plenty of crusty bread for mopping the plate.


Ingredients

Scale
  • 1 tbsp light oil
  • 1 tbsp wholegrain mustard
  • 1/2 tbsp sherry vinegar
  • 1/3 tbsp ground cumin
  • 1 tbsp ginger syrup from a jar of stem ginger
  • 1 ball of stem ginger, finely chopped
  • 2 large garlic cloves, crushed
  • 1/2 tsp flaky sea salt
  • 4 skin on bone in chicken thighs
  • 1 blood orange
  • chopped flat leaf parsley, to serve

Instructions

  1. Pre-heat the oven to 200C.
  2. Measure all the ingredients except for the chicken, blood orange and parsley into the bottom of a medium shallow casserole or baking dish, and whisk until combined into a paste.
  3. Add the chicken and toss until coated, leaving the pieces skin-side up. Slice the orange into quarters, then half the quarters before nestling them amongst the chicken, a mix of skin-side up and skin-side down.
  4. Roast for 40 minutes until the chicken is golden, the oranges are charred and the pan sauce is sticky. Serve scattered with flat-leaf parsley.

Notes

If you’re not a fan of chicken skin, remove them before tossing the chicken pieces with the marinade.