Tuesday, July 19, 2011

Spanish Orange and Rosemary Chicken - Recipe


This recipe is a family favourite which I had not made for a while. It comes from Nici Wickes 'World Kitchen' which is one of my regular 'go to' recipe books - of predominantly chicken recipes.
The beauty of this dish for me is that the marinade can quickly be made the night before so it is ready to cook when I get home from work. It is ideal with a salad and cous cous (flavoured with chicken stock and orange juice)
Not the best presentation in the photo...but the taste makes up for it!



Spanish Orange and Rosemary Chicken
8 chicken thighs, boneless and skinless
1 tbspn olive oil
1/2 cup orange juice (freshly squeezed)
1/4 cup red wine vinegar
1 tsp brown sugar
1 clove crushed garlic (I just use a microplane for this)
1 tbspn finely chopped rosemary
1/2 tsp salt
freshly ground black pepper

Cut slashes into the meat to allow marinade in and put all ingredients in a large shallow dish.
Cover and put in fridge for 30 mins (overnight is great).
Bake in ovenproof dish for 45 minutes at 200 degrees C.
Baste occasionally with marinade.

I served it with cauliflower mash...cooked cauliflower in chicken stock, blended with freshly ground pepper and grated cheese. Bella (3) tried it and loved it!


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