Chilli And Orange Chicken Thighs Food

CHICKEN THIGHS IN CHILLI MARINADE

Steps:

• Mix together 2 tbsp honey, 2 tbsp white wine vinegar, 1 tbsp ketchup, juice of ½ lime, 4 tbsp olive oil and a pinch each of chilli powder and ground cumin.
• Remove 2 tbsp of the marinade then pour the rest over 6 chicken thighs and leave for at least 30 minutes.
• Cook at 400F for 20 -25 minutes.
• Mix chopped cilantro into the reserved marinade and pour over the cooked chicken.

ORANGE ROASTED CHICKEN THIGHS

Steps:

• Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
• Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.

CHILLI AND ORANGE CHICKEN THIGHS

Steps:

• Place chicken thighs in a ceramic or pyrex dish.
• Mix the orange rind, orange juice, sweet chilli sauce, rum, sugar and red chilli together.
• Pour over chicken and toss to coat.
• Cover and marinate for at least 4 hours.
• Lightly oil a skillet and pan fry the chicken for 8-10 minutes or until cooked through, turning regularly.
• Serve garnished with the orange slices.

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

CHILI ROASTED CHICKEN BREASTS OR THIGHS

Steps:

• In a large bowl, mix together first 4 ingredients.
• Add chicken and turn to coat.
• Place on foil-lined, rimmed baking sheet; spread with any remaining sauce.
• Bake in preheated 425F (220C) degree oven for about 25 minutes for breasts and 35 minutes for thighs.

SPICY ORANGE LIME AND CUMIN ROAST CHICKEN THIGHS

Steps:

• Heat the oven at 375 degrees.
• Put the chicken in a baking dish.
• Sprinkle with salt, black pepper, ground cumin and chilli flakes.
• Chop all of the scallions, green parts and white, the whole thing.
• Cover the chicken with the chopped garlic, scallions and pepper.
• Squeeze the juice of the lime all over the chicken then pour the orange juice on too.
• Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.

CHICKEN CHILLI CON CARNE

Steps:

• Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
• Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
• Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.

CHILLI CHICKEN ONE-POT

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
• Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
• To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.