Jewelled wild rice with almonds
A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour
Sticky orange chicken with parsnips, maple & pecans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 blood oranges1 juiced, 1 thickly sliced
- 3 tbsp maple syrup
- 2 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp cranberry or redcurrant jellymelted
- 2 parsnipsquartered, peeled and the core cut out and discarded
- 4 chicken thighsskin on
- 140g small shallotsleft whole but peeled
- 2 thyme sprigsbroken up a bit
- 25g pecansbarely chopped
- mixed leafsalad or wilted spinach, to serve (optional)
- cooked riceto serve (optional)
Nutrition: per serving
- kcal656
- fat28g
- saturates4g
- carbs52g
- sugars40g
- fibre14g
- protein42g
- salt1g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin – make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
step 2
Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.
