What are the main ingredients in Rosemary & Orange Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Rosemary & Orange Chicken

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

with baby marrow & leek rice

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Chicken Pieces - 2
Leeks - 100g
Brown Basmati Rice - 75ml
Walnuts - 10g
Mixed Herbs - 6g
Cranberry Vinegar - 85ml
Dried Cranberries - 20g
Garlic Clove - 1
Baby Marrow - 100g

Download the Recipe

Serves 2

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!

Free-range Chicken Pieces - 4
Leeks - 200g
Brown Basmati Rice - 150ml
Walnuts - 20g
Mixed Herbs - 10g
Cranberry Vinegar - 170ml
Dried Cranberries - 40g
Garlic Cloves - 2
Baby Marrow - 200g

Download the Recipe

Serves 3

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!

Free-range Chicken Pieces - 6
Leeks - 300g
Brown Basmati Rice - 225ml
Walnuts - 30g
Mixed Herbs - 16g
Cranberry Vinegar - 225ml
Dried Cranberries - 60g
Garlic Cloves - 3
Baby Marrow - 300g

Download the Recipe

Serves 4

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!