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No Peel Orange & Ginger Chicken Bake

Wednesday, 4th April 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I just love this tasty colourful recipe - perfect for Seder night.  Family friendly, quick to make and you can prepare in advance and easy to serve.  You can use chicken breast if you prefer and make double to accommodate extra guests.

 

Preparation Time:  15 minutes     
Cooking Time: 50 minutes     
Serves: 6- 8 people

 

Ingredients

4 tablespoons NO peel Tiptree orange jam

2 tablespoons olive oil

1 clove garlic, peeled and crushed

1 level tablespoon freshly grated ginger

~

Salt and freshly ground black pepper

8-12 large chicken thighs and/or drumsticks/ skinless and boneless chicken breasts

6 clementines, or tangerines ( keep skin on)

1-2 tablespoons chopped fresh thyme

 

Method

  1. preheat the oven to 200°C/400°F/Gas Mark 6.
  2. In a large bowl, mix together the no peel orange jam, olive oil, garlic, ginger and seasoning or combine in the food processor.
  3. Spread the chicken pieces out in a large roasting tin and pour the jam juices over.
  4. Thinly slice 5 clementines, or tangerines (remove any pips), and place over the chicken pieces, pressing some in between the pieces.
  5. Cover roasting tin with foil and place in the centre of the oven.
  6. Bake for 20 mins, then remove foil and bake for a further 30 mins, basting occasionally, until chicken is starting to turn golden and the juices run clear when flesh is pierced.
  7. Remove from the oven and sprinkle thyme leaves over before serving.

 

Garnish: Slice the remaining clementine and place on top of the chicken.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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