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
- Pre-heat the oven to 200C.
- 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.
- 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.
- 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.