Christmas came early! Full on flavour chicken thighs are roasted to golden perfection & glazed with a festive-spice orange marinade for a fragrant & sticky finish. Accompanied by a delicious, hearty quinoa “fried rice” with pops of peas, green beans, and crunchy almonds all served on a bed of crispy kale. So tasty, no one will even notice how healthy it is!
Orange Glazed Chicken Thighs
Orange Glazed Chicken Thighs
with loaded fried quinoa
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chicken
- Festive Spice
- Flaked Almonds
- Free-range Chicken Thighs
- Green Beans
- Kale
- Marinade
- NOMU One For All Rub
- Peas
- Red Onion
- Red Onions
- Red Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OH, THIGH THERE!
Preheat the oven to 220°C. Place the chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes.
ON A ROLL
While the chicken is roasting, rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice ½ the onion.
PREPARE TO BE A-GLAZED
When the chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 4-5 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 1-2 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy kale. Top with the loaded quinoa and sticky chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the almonds. Amazing, Chef!
Free-range Chicken Thighs - 2
Red Quinoa - 75ml
Festive Spice - 37,5ml
Marinade - 50ml
Kale - 50g
Green Beans - 80g
Red Onion - 1
NOMU One For All Rub - 10ml
Peas - 50g
Flaked Almonds - 10g
OH, THIGH THERE!
Preheat the oven to 220°C. Place the chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes.
ON A ROLL
While the chicken is roasting, rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice the onion.
PREPARE TO BE A-GLAZED
When the chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 4-5 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 1-2 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy kale. Top with the loaded quinoa and sticky chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the almonds. Amazing, Chef!
Free-range Chicken Thighs - 4
Red Quinoa - 150ml
Festive Spice - 75ml
Marinade - 100ml
Kale - 100g
Green Beans - 160g
Red Onion - 1
NOMU One For All Rub - 20ml
Peas - 100g
Flaked Almonds - 20g
OH, THIGH THERE!
Preheat the oven to 220°C. Place the chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes.
ON A ROLL
While the chicken is roasting, rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice 1½ of the onions.
PREPARE TO BE A-GLAZED
When the chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 5-6 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 2-3 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy kale. Top with the loaded quinoa and sticky chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the almonds. Amazing, Chef!
Free-range Chicken Thighs - 6
Red Quinoa - 225ml
Festive Spice - 122,5ml
Marinade - 155ml
Kale - 150g
Green Beans - 240g
Red Onions - 2
NOMU One For All Rub - 30ml
Peas - 150g
Flaked Almonds - 30g
OH, THIGH THERE!
Preheat the oven to 220°C. Place the chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes.
ON A ROLL
While the chicken is roasting, rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice the onions.
PREPARE TO BE A-GLAZED
When the chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 5-6 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 2-3 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy kale. Top with the loaded quinoa and sticky chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the almonds. Amazing, Chef!
Free-range Chicken Thighs - 8
Red Quinoa - 300ml
Festive Spice - 155ml
Marinade - 200ml
Kale - 200g
Green Beans - 320g
Red Onions - 2
NOMU One For All Rub - 40ml
Peas - 200g
Flaked Almonds - 40g
Woolies Products in this dish
