
Serve this dish with mashed sweet potatoes.
Ingredients
- 8 boneless chicken thigh portions
- ¼ cup dried currants
- 1 cup orange juice, fresh is best
- 50 grams butter
- 2 large onions, peeled and thickly sliced
- 8 cloves garlic, peeled and sliced
- 1 tablespoon toasted coriander seeds
- 1 bay leaf
- 2 green peppers, sliced
- 1 orange, peeled and cut into small wedges
- ¼ cup honey
- ½ cup walnuts, toasted
Method
- In a large lidded plastic container put the chicken, currants and orange juice. Cover and toss to coat the chicken pieces in the juice.
- Marinate in fridge for 4 hours or overnight. Turn at least twice during this time.
- Preheat the oven to 180ºC. Strain off the marinade from the chicken and reserve.
- Heat the butter in a large flameproof casserole and brown the chicken pieces on all sides. Set aside.
- Add the onions, garlic, coriander and bay leaf to the pan and cook over a moderate heat stirring regularly until the onions are browned.
- Return the chicken, reserved marinade, peppers, orange wedges, honey and walnuts to pan. Bring to a simmer. Cover.
- Transfer to the preheated oven for 45-55 minutes or until the chicken is well cooked and tender.
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