![]() ![]() Place the marmalade covered chicken thighs on top, skin side up, pour in the wine and half the stock, season well again with salt and pepper and wedge the blood orange wedges in between the thighs – place some foil tightly on the dish and pop into the oven for 1 hour, after an hour, remove the lid and roast for a further 30 mins until the thighs are gloriously golden.įor more chicken thigh recipes, check these out on Dom in the Kitchen. Place all the chopped veg and garlic into the dish and spread out evenly… season well with salt and pepper and a sprinkling of fresh herbs… sprinkle over the butter beans. ![]() Place the chicken thighs into a bowl with the marmalade and rub it all together with your hands so that the thighs are fully coated square baking dish coated with cooking spray. Place chicken and reserved marinade in an 8-in. Cover and refrigerate remaining marinade. Pour 1/4 cup marinade into a shallow dish add chicken and turn to coat. Pre-heat the oven to 180C – I’m using a Mermaid Deluxe 12″ 31cm Roasting Dish with handles but any roasting tin will do. In a small bowl, combine orange juice and soy sauce.
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