Orange-baked chicken thighs with perfumed rice and nutty broccoli

Not your everyday chicken and rice, once you tasted both cooked in freshly-squeezed orange juice you’ll wonder why you never tried it like that before (at least, that’s what my friends said when I did this dish for them!). When I was growing up mum regularly used to roast me chicken breasts with fresh orange, an idea she got from a recipe in a battered old Marguerite Patten book called ‘Five hundred recipes for chicken dishes’, and this is a great way to jazz up a very simple midweek supper.

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Orange-baked chicken thighs with perfumed rice and nutty broccoli
Serves 2

2 large chicken thighs, bone-in and skin-on
40g butter
3 large oranges
½ a chicken stock cube (a good one please – Kallo Organic for preference)
5 cardamom pods
125g basmati rice
1 small head of broccoli
20g flaked almonds

1. Preheat the oven to 220°C. Pat the chicken dry with kitchen towel and place skin-side up in a small roasting dish.

2. Squeeze the juice from 1 orange and pour over the chicken into the roasting tin. Season the chicken generously with salt and pepper (particularly with pepper) and dot with half the butter. Bake for 30-40mins or until golden brown and cooked through.

3. Meanwhile, juice the remaining oranges and make up to 250ml with water. Bruise the cardamom pods with the flat of a knife. Place the rice in a medium saucepan, add the diluted juice, crumbled stock cube and cardamom pods and cover with a tight fitting lid. Separate the broccoli into florets and set both rice and broccoli to one side.

4. 20 mins before the chicken is done bring the rice to a boil on a medium heat, stir once with a fork, then re-cover and simmer on a low heat for 10-12 minutes until cooked through.

5. Bring a saucepan of salted water to the boil and cook the broccoli for 3-5 mins until tender. Drain the broccoli and return the empty pan to the heat. Add the flaked almonds and cook on a medium heat, shaking regularly, for 1-2 mins until golden. Add the butter, allow to melt, then add the broccoli and mix together.

6. Serve the baked chicken with the cooked rice (don’t eat the cardamom pods), the broccoli, and the juices from the roasting dish spooned all over.

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