Spiced glazed chicory
Chef Matt Tebbutt rates chicory as a great side dish to serve with roast chicken
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- Take a knob of butter from the 50g and heat in a large frying pan. Cut the chicory lengthways from tip to toe then put in the pan cut-side down. Cook until coloured and golden then take out and put cut-side up in a roasting tray.
- Dot with the remaining butter, sprinkle with the sugar then pour over the orange juice and cointreau. Add the coriander seeds and star anise, season and cover with a damp piece of baking paper.
- Heat the oven to 200C/fan 180C/gas 6. Roast for 20-30 minutes or until tender. Check the liquid isn't drying up during this time. If it does, add a splash of water or vegetable stock.
Per serving
196 kcalories, protein 1g, carbohydrate 23.2g, fat 11.1 g, saturated fat 6.5g, fibre 0.9g, salt 0.01 g
Recipe from olive magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/333611/
http://www.bbcgoodfood.com/recipes/333611/
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Ingredients
- 50g unsalted butter
- 4 heads chicory
- 4 tbsp golden caster sugar
- 3 oranges , juiced
- splash Cointreau or Grand Marnier
- 1 star anise , crushed
- 1 tsp coriander seeds , crushed
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Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
Ingredients
- 50g unsalted butter
- 4 heads chicory
- 4 tbsp golden caster sugar
- 3 oranges , juiced
- splash Cointreau or Grand Marnier
- 1 star anise , crushed
- 1 tsp coriander seeds , crushed
Per serving
196 kcalories, protein 1g, carbohydrate 23.2g, fat 11.1 g, saturated fat 6.5g, fibre 0.9g, salt 0.01 g
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