Harissa Sunkist® Navel Orange Chicken

Joselyne & David

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Number of servings

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

  1. Preheat oven to 425F
  2. Put the Sunkist® Navel orange slices in a large roasting pan. Add in the thyme, orange and lemon juice, and the mustard.
  3. Season chicken thighs with harissa paste.
  4. Arrange in roasting pan in a single layer, skin side up.
  5. Pour the chicken stock into the pan and pour 1 tbsp oil over the chicken thighs.
  6. Roast for 35-40 mins until the chicken is golden and cooked through (until it starts to crisp).
  7. 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.
  8. Add the cumin, coriander and turmeric, cook for 2 mins, then stir through the rice, carrots and sultanas.
  9. 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.
  10. Remove from the heat and set aside for 5 mins with the lid still on.
  11. Stir through most of the almonds and the chopped coriander.
  12. Transfer the rice to a serving bowl. Put the chicken on tray and garnish with the coriander leaves, remaining almonds and orange zest.

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