Harissa Sunkist® Navel Orange Chicken
Joselyne & David
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Serves: 6
Ingredients
-
4
Sunkist® Navel oranges, 1 zested and juiced, 3 cut into 1cm slices
-
1
Sunkist® lemon, juiced
-
5
g fresh thyme
-
1
tbsp Dijon mustard
-
12
chicken thighs
-
4
tbsp harissa paste
-
100
ml chicken stock
-
2
tbsp olive oil
-
20
g unsalted butter
-
1
large onion, thinly sliced
-
1
tsp ground cumin
-
1
tsp ground coriander
-
1
tsp ground turmeric
-
300
g basmati rice, rinsed
-
3
carrots, coarsely grated
-
60
g sultana grapes
-
1
reduced-salt chicken stock cube, made up to 700ml
-
40
g flaked almonds, toasted
-
15
g fresh coriander, 10g roughly chopped, 5g leaves picked
Directions
- Preheat oven to 425F
- Put the Sunkist® Navel orange slices in a large roasting pan. Add in the thyme, orange and lemon juice, and the mustard.
- Season chicken thighs with harissa paste.
- Arrange in roasting pan in a single layer, skin side up.
- Pour the chicken stock into the pan and pour 1 tbsp oil over the chicken thighs
- Roast for 35-40 mins until the chicken is golden and cooked through (until it starts to crisp)
- To cook the rice, melt the butter with 1 tbsp oil in a saucepan with lid. Add the onion and cook over a medium heat for 15 mins until golden and softened.
- Add the cumin, coriander and turmeric, cook for 2 mins, then stir through the rice, carrots and sultanas.
- Pour in the stock, season with pepper and stir together. Bring to a boil, cover, turn the heat right down and simmer for 10 mins.
- Remove from the heat and set aside for 5 mins with the lid still on.
- Stir through most of the almonds and the chopped coriander
- Transfer the rice to a serving bowl. Put the chicken on tray and garnish with the coriander leaves, remaining almonds and orange zest
