I cooked this recipe for the first time back when I had no clue as to what turmeric and cumin were. I've come a long way, baby. It was in a Super Food Ideas magazine, and can be found on Taste.
1.2kg chicken thigh fillets
1/3 cup fresh orange juice
1/3 cup honey
2 tsp olive oil
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 orange, thinly sliced
1. Place the chicken in an ovenproof dish. Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
2. Put the kettle on. Preheat oven to 180°C. Use the water in the kettle to make a cuppa. Place the orange over the top of the chicken. Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Go outside and play with your kids while dinner is cooking. Place on a serving platter.
In the interests of more ethical eating, next time I will make this with a whole chook, pieced. It will just take a bit longer to cook with the bones in. I served this up with some roast vegetable cous cous, and some carrots from the farm gate that looked like little people, trying to run away. I threw a handful of torn up coriander leaves through the cous cous and over the chicken, I made sure I had dibs on the oranges, which went kind of jammy and sweet.
Do you have a main meal recipe that stars a citrus fruit?