This is almost a take on Chinese orange chicken but with a bit of a twist. Orange has long been paired with poultry but usually with battered chicken. In this dish I don't use battered chicken but the succulent thighs hold the flavour well, served on a bed of rice and pomegranate seeds for a taste sensation.
This recipe is...
High Protein Slimming World Friendly
4 oranges, juice only
1/2tsp mixed spice
1/2tsp ground coriander
4 chicken thighs
240g basmati rice
300g pomegranate seedsPreparation Time:
40 MinsCooking Time:
50 MinsThis recipe makes 4 servings
This recipe is free from...
1.Mix together all the spices and orange juice, marinate the chicken thighs in the orange mix in a roasting tin or covered bowl for half an hour in the fridge.
2. Cook the chicken for 30-40 mins in the oven uncovered, leave in any excess marinade, until cooked through.
3. While the chicken in cooking, cook the rice in water for 10-15 mins until tender, drain off remaining water and return rice to the pan.
3. Stir through the pomegranate seeds
4. Place the rice onto plates and pour any remaining juices from the chicken/marinade onto the rice, top with the chicken.
Nutritional info per serving