Sticky Orange Chicken with Parsnips & Pecans

On 16th March 2015, This was Dinner

We have to get the balance right now that we have to incorporate a walkies into our day. So I was very lucky to come home to the smell of this cooking tonight, and whilst it finished in the oven,  we took Walter out for a quick ‘around the block’ walk.

Preparing:

  • Heat the oven to 170ºc (fan)
  • Juice a blood orange and slice another
  • Peel and cut the parsnips lengthways
  • Peel some shallots
  • Get chicken thighs, maple syrup, wholegrain mustard, sherry vinegar, cranberry sauce, thyme sprigs, pecans, oil & seasoning ready

Making:

Pop the thighs, shallots and parsnips in a snug fitting roasting dish.

Gently warm through some cranberry sauce and mix the orange juice, syrup, mustard and sherry vinegar. Pour half over the chicken and parsnips, season and toss well. Pop in the oven for 35 minutes.

Take the dish out of the oven and add the slices of orange along with the thyme and the rest of the orange sauce. Roast for about 15 minutes again.

Add the pecans and cook for another five minutes.

Serve with rice.

TWD_1603_Orange_ChickenCheck the BBC Good Food recipe if you like the idea of this one.

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