Nutrition and extra info
Nutrition: per serving
- kcal656
- fat28g
- saturates4g
- carbs52g
- sugars40g
- fibre14g
- protein42g
- salt1g
Ingredients
- 2 blood oranges, 1 juiced, 1 thickly sliced
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tbsp maple syrup
Maple syrup
may-pul sir-rupThe rising spring sap of a number of varieties of maple tree…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp sherry vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp cranberry or redcurrant jelly, melted
- 2 parsnips, quartered, peeled and the core cut out and discarded
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 4 chicken thighs, skin on
- 140g small shallots, left whole but peeled
- 2 thyme sprigs, broken up a bit
- 25g pecans, barely chopped
Pecan
pee-kanRelated to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- mixed leaf salad or wilted spinach, to serve (optional)
- cooked rice, to serve (optional)
Rice
r-eye-sRice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Method
Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin – make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.
Comments, questions and tips