Chicken with Watercress Mustard, Chilli & Oranges
Zesty orange-glazed chicken with peppery watercress, a splash of heat, and fresh, sunny flavour.
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 150 ml fresh orange juice
- 2 oranges, cut into neat segments
For the glaze:
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- ¼ tsp dried chilli flakes
- 2 small spring onions
- 80 g watercress sprigs
Instructions
- Mix mustard, vinegar, olive oil, and chilli flakes in a bowl.
- Preheat a sauté pan and season the chicken thighs well.
- Sauté skin-side down over high heat until coloured, then flip, cover, and cook on low for 8-10 minutes, until cooked through.
- Remove the lid, add orange juice and honey, and cook over high heat until glazed, watching closely to prevent burning.
- Serve by placing thighs in a bowl with orange segments.
- Add watercress to the dressing at the last minute, stir, then spoon over the thighs.
- Accompanied by boiled new potatoes and slices of crisp baguette.
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Nutrition
451
Calories
24G
Fat
4G
Saturates
10G
Sugars
256G
Salt
45G
Protein
13G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
