Ingredients
- 1 x 125 g tinStaffords Mandarin Segments
- 250 mlorange, clementine or mandarin juice
- 2 TbspStaffords Thick Soy Sauce
- 1 Tbspfresh ginger, grated
- 2 clovesgarlic, grated
- 1 smallred chilli, deseeded and diced
- 8 largefree-range chicken thighs, bone in and skin on
- 2 largered onions, sliced into eighths
- Handfulfresh thyme sprigs
- Handfulfresh rosemary sprigs
- To servesteamed jasmine rice
- To tastesalt and pepper
- For cookingolive oil
Made with Staffords
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Method
Preheat the oven to 180°C.
Drain the mandarin segments over a small frying pan and set the segments aside. Place the pan of syrup over medium heat and reduce by half until thickened.
Whisk together the reduced syrup, juice, soy sauce, ginger, garlic and chilli.
Season the chicken thighs on both sides with salt and pepper. Place the chicken, red onions and herbs in a large roasting dish in a single layer and drizzle over the sauce.
Roast for 25 minutes, then scatter the mandarin segments over the dish and roast for another 15 minutes, or until the chicken is cooked through and the skin is deeply golden.
Serve the chicken on a bed of steamed jasmine rice and spoon over plenty of the cooking juices.
