Orange and mustard marinated chicken, with salad and new potatoes

I had the lovely Phil (not Jonjo O’Neill!) over for dinner and a spot of Doctor Who (episodes 1-3 of The Seeds of Death) yesterday evening and so I had another riffle through Purple Citrus and Sweet Perfume and found this tasty little recipe that seemed nicely summer-y and light. It came out rather well and is nice and tasty – I might use a stronger mustard next time, and I added a chopped red chilli which isn’t in the original recipe but other than that it’s delicious as is.

Serves 2

2 chicken thighs per person
2 tablespoons of olive oil for brushing

For the marinade:

Finely grated zest of 2 oranges
150ml of fresh orange juice
1 medium red chilli, de-seeded and finely chopped
1 tablespoon of Dijon mustard
1 tablespoon of white wine vinegar

For the salad:

Mixed leaves – ideally something peppery like rocket and watercress
½ an avocado, peeled and diced
A handful of cherry tomatoes, halved
½ a red onion, peeled and finely sliced
A handful of mangetout, sliced into 1cm slices
50g of feta cheese, crumbled

New potatoes, quartered and boiled until tender.

Mix the ingredients for the marinade together in a small jug.

Place the chicken thighs in a bowl and pour over half the marinade. Cover and marinate for as long as possible. (The recipe says overnight, but I was only able to marinate it for four hours, but that seemed to work fine.)

Pre-heat the oven at 200.

Before cooking remove the chicken pieces from the marinade and drain. Pat dry with kitchen roll and brush with olive oil. Heat a frying pan over a medium heat and fry the chicken pieces for 2-3 minutes on each side, until evenly browned.

Transfer to a roasting dish, pour over a little of the reserved marinade and roast in the oven for 30 minutes or so, until cooked through.

Whilst the chicken is cooking, boil the potatoes and gently toss the salad. Use the reserved marinade as a salad dressing. (The recipe says to whisk in another tablespoon of white wine vinegar, but I found that the marinade worked fine as it was so I didn’t bother.)

Serve the chicken with the dressed salad and potatoes. Delicious – light, citrusy, summery and full of flavour.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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