This magnificent orange infused chicken dish has a mild chilli flavour for added pizazz.
Ingredients
- 2 garlic cloves, crushed
- 2 teaspoons finely grated orange rind
- 1/2 cup orange juice
- 1 tablespoon Mexican chilli powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 4 (1kg) chicken thighs on the bone, skin removed
- 4 (700g) chicken lovely legs
Method
- Step 1Combine garlic, orange rind, orange juice, chilli, oregano and cumin in a large bowl. Add chicken pieces. Toss to combine. Cover and refrigerate for 4 hours or overnight.
- Step 2Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place chicken pieces on a wire rack in roasting pan. Spoon over remaining marinade. Roast, turning occasionally, for 50 minutes or until juices run clear when thickest part is pierced with a skewer. Stand, covered, for 10 minutes. Serve.
Nutrition
1099 kj
Energy
12.6g
Fat Total
3.7g
Saturated Fat
0.5g
Fibre
34.2g
Protein
170mg
Cholesterol
181mg
Sodium
2.8g
Carbs (total)
All nutrition values are per serve
Notes
Serving suggestion: Serve chilli orange baked chicken with chihuahua rice – see related recipe.
Shred leftover chicken and use in tortilla wraps with shredded lettuce, sliced tomatoes and sour cream.
- Author: Liz Macri
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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