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!
That looks easy enough for me to make :)
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