MAPLE CHICKEN WITH ORANGE & WATERCRESS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Pierce the chicken legs at regular intervals with a skewer and put them into a shallow dish.
- Add the orange juice, onion, garlic, nutmeg and salt and pepper to taste. Cover and chill for 8 hours.
- Lift the chicken legs out of the marinade with a slotted spoon and place flesh-side down under a preheated moderate grill and cook for 15 minutes.
- Turn them over, brush with maple syrup and cook for a further 15-20 minutes until tender.
- Test the chicken by piercing the joints in the thickest part with a fork - if the juices run clear, not pink, the chicken is cooked.
- While the chicken is cooking, make the salad. Grate the rind and squeeze the juice from 1 orange. Remove all the pith and peel from the remaining 3 oranges and divide into segments.
- Snip the watercress into sprigs. Put the orange segments and watercress into a serving dish and sprinkle with the onion.
- Mix the orange juice and rind with the oil and chives, and season with salt and pepper.
- Spoon the dressing over the salad and serve with the chicken.
INGREDIENTS
- 8 chicken legs
- 300 grams unsweetened orange juice
- 2 onion, thinly sliced
- 2 garlic clove, crushed
- Freshly ground nutmeg
- 6 tablespoons maple syrup
- Salt and pepper
Salad
- 6 thin-skinned oranges
- 2 bunch of watercress
- 2 small onion, finely chopped
- 6 tablespoons olive oil
- 4 tablespoons chopped chives
8 comments for “Maple Chicken with Orange & Watercress”
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