Serves 4-6
Ingredients:
- 1 x 125g tin Staffords Mandarin Segments
- 250ml orange / clementine / mandarin juice
- 2 Tbsp soy sauce
- 1 Tbsp fresh ginger, grated
- 2 cloves garlic, grated
- 1 small red chilli, deseeded & diced
- 8 large free-range chicken thighs, bone in & skin on
- 2 large red onions, sliced into eighths
- Handful fresh thyme sprigs
- Handful fresh rosemary sprigs
- Steamed jasmine rice, for serving
- Salt and pepper, to taste
- Olive oil, for cooking
Method:
Preheat oven to 180˚C.
Drain Staffords Mandarin Segments over a small frying pan.
Place mandarin segments aside and place pan of syrup over medium heat.
Reduce syrup by half until thickened.
Whisk together reduced syrup, orange juice, soy sauce, ginger, garlic and chilli.
Season the chicken thighs on both sides with salt and pepper.
Place chicken, red onions and herbs in a large roasting dish.
Make sure everything fits in a single layer.
Drizzle over the sauce.
Place the baking dish in the oven and roast for 25 minutes.
Open the oven and scatter the mandarin segments over the roasting dish.
Roast for another 15 minutes or until the chicken is cooked through and the skin is deeply golden.
Serve the chicken on a bed of steamed jasmine rice.
Spoon over plenty of the delicious cooking juices and enjoy!