• 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 60 g butter

  2. 1 tsp seasoned salt

  3. 1 chicken stock cube , crumbled

  4. 1 tsp curry powder

  5. 50 ml wholegrain French mustard

  6. 75 ml honey

  7. 8 x 120 g chicken thighs , skin-on

  8. 1 tsp lemon juice

  9. 125 ml cream

  10. slices of oranges

  11. fresh herbs , such as parsley or tarragon

Instructions Jump to Ingredients ↑

  1. In a large casserole dish, melt the butter and add the salt, the stock cube, curry powder, mustard and honey and stir to combine. Remove from the heat and leave to cool slightly before adding the chicken thighs to the pan and turning them in the mixture. Cover with foil and leave to marinate in the fridge for at least 5 hours or overnight.

  2. Preheat the oven to 180C/gas 4. Keeping the chicken covered, bake for 30 minutes. Remove from oven and strain the meat juices into a saucepan, then remove the foil and roast the chicken uncovered for a further 15 minutes until golden. Keep warm whilst you make the sauce.

  3. For the sauce: skim off any fat from juices in the saucepan and then boil briskly to reduce. When flavour is strong, add the lemon juice, cream and continue to reducing the sauce until slightly thickened and rich in flavour.

  4. Place chicken pieces on a serving platter and pour the sauce over. Garnish with orange slices and fresh herbs.


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