Coated in a sticky orange & cranberry sauce, golden chicken pieces rest next to charred baby marrow and leek-laced brown rice. Finished with a sprinkling of toasted walnuts. Your new favourite & festive dinner, Chef!
Rosemary & Orange Chicken
Rosemary & Orange Chicken
with baby marrow & leek rice
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Brown Basmati Rice
- Chicken
- Cranberry Vinegar
- Dried Cranberries
- Free-range Chicken Pieces
- Garlic Clove
- Garlic Cloves
- Leeks
- Mixed Herbs
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
READY THE ROAST
Preheat the oven to 200°C. Place the Chicken pieces in a baking dish. Pat dry with paper towel. Coat in oil and seasoning. Roast until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
NICE RICE!
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks until browned, 3-4 minutes (shifting occasionally). Add the rinsed rice to the pot and submerge in 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), season, and cover.
Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes.
STICKY SAUCE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the cranberry vinegar, the chopped mixed herbs (to taste), the chopped dried cranberries, the grated garlic, and seasoning. When the Chicken has 15 minutes remaining, pour over the sticky cranberry sauce and roast for the remaining time.
BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MERRY MOMENTS
Make a bed of the rice and top with the sticky Chicken. Pour over any remaining sauce. Side with the charred baby marrow. Sprinkle over the toasted nuts. Great work, Chef!
READY THE ROAST
Preheat the oven to 200°C. Place the Chicken pieces in a baking dish. Pat dry with paper towel. Coat in oil and seasoning. Roast until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
NICE RICE!
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks until browned, 3-4 minutes (shifting occasionally). Add the rinsed rice to the pot and submerge in 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), season, and cover.
Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes.
STICKY SAUCE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the cranberry vinegar, the chopped mixed herbs (to taste), the chopped dried cranberries, the grated garlic, and seasoning. When the Chicken has 15 minutes remaining, pour over the sticky cranberry sauce and roast for the remaining time.
BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MERRY MOMENTS
Make a bed of the rice and top with the sticky Chicken. Pour over any remaining sauce. Side with the charred baby marrow. Sprinkle over the toasted nuts. Great work, Chef!
READY THE ROAST
Preheat the oven to 200°C. Place the Chicken pieces in a baking dish. Pat dry with paper towel. Coat in oil and seasoning. Roast until cooked through and becoming crispy, 35-40 minutes (shifting halfway).
NICE RICE!
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks until browned, 4-5 minutes (shifting occasionally). Add the rinsed rice to the pot and submerge in 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), season, and cover.
Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes.
STICKY SAUCE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the cranberry vinegar, the chopped mixed herbs (to taste), the chopped dried cranberries, the grated garlic, and seasoning. When the Chicken has 15 minutes remaining, pour over the sticky cranberry sauce and roast for the remaining time.
BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MERRY MOMENTS
Make a bed of the rice and top with the sticky Chicken. Pour over any remaining sauce. Side with the charred baby marrow. Sprinkle over the toasted nuts. Great work, Chef!
READY THE ROAST
Preheat the oven to 200°C. Place the Chicken pieces in a baking dish. Pat dry with paper towel. Coat in oil and seasoning. Roast until cooked through and becoming crispy, 35-40 minutes (shifting halfway).
NICE RICE!
While the Chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks until browned, 4-5 minutes (shifting occasionally). Add the rinsed rice to the pot and submerge in 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), season, and cover.
Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes.
STICKY SAUCE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the cranberry vinegar, the chopped mixed herbs (to taste), the chopped dried cranberries, the grated garlic, and seasoning. When the Chicken has 15 minutes remaining, pour over the sticky cranberry sauce and roast for the remaining time.
BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
MERRY MOMENTS
Make a bed of the rice and top with the sticky Chicken. Pour over any remaining sauce. Side with the charred baby marrow. Sprinkle over the toasted nuts. Great work, Chef!
Frequently Asked Questions
What is the preparation time for Rosemary & Orange Chicken?
The preparation time for Rosemary & Orange Chicken with baby marrow & leek rice is between 20 and 35 minutes.
What is the total time required to make Rosemary & Orange Chicken with baby marrow & leek rice?
The total time required to make Rosemary & Orange Chicken with baby marrow & leek rice is between 40 and 55 minutes.
How many servings does Rosemary & Orange Chicken provide?
4 servings
What are the main ingredients in Rosemary & Orange Chicken?
Baby Marrow, Brown Basmati Rice, Chicken, Cranberry Vinegar, Dried Cranberries, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Leeks, Mixed Herbs, Walnuts
What is the nutritional information of Rosemary & Orange Chicken?
Calories: 1105, Carbs: 116 grams, Fat: grams, Protein: 62 grams, Sugar: 40.2 grams, Salt: 154 grams
How do I prepare Rosemary & Orange Chicken?
WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes. BABY MARROW: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. MERRY MOMENTS: Make a bed of the rice and top with the sticky chicken. Pour over any remaining sauce. Side with the charred baby marrow. Sprinkle over the toasted nuts. Great work, Chef! READY THE ROAST: Preheat the oven to 200°C. Place the chicken pieces in a baking dish. Pat dry with paper towel. Coat in oil and seasoning. Roast until cooked through and becoming crispy, 30-35 minutes (shifting halfway). NICE RICE!: While the chicken is roasting, place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks until browned, 3-4 minutes (shifting occasionally). Add the rinsed rice to the pot and submerge in 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary), season, and cover. STICKY SAUCE: Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the cranberry vinegar, the chopped mixed herbs (to taste), the chopped dried cranberries, the grated garlic, and seasoning. When the chicken has 15 minutes remaining, pour over the sticky cranberry sauce and roast for the remaining time.
What should be prepared from my kitchen to make Rosemary & Orange Chicken?
Baby Marrow, Brown Basmati Rice, Chicken, Cranberry Vinegar, Dried Cranberries, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Leeks, Mixed Herbs, Walnuts
How many calories does Rosemary & Orange Chicken have?
1105 calories
How much fat content does Rosemary & Orange Chicken have?
grams
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