Harissa Sunkist® Navel Orange Chicken
Joselyne & David
- Prep Time: 15 min
- Cook Time: 45 min
Harissa Sunkist® Navel Orange Chicken
Joselyne & David
Directions
Step 1
Preheat oven to 425F
Step 2
Put the Sunkist® Navel orange slices in a large roasting pan. Add in the thyme, orange and lemon juice, and the mustard.
Step 3
Season chicken thighs with harissa paste.
Step 4
Arrange in roasting pan in a single layer, skin side up.
Step 5
Pour the chicken stock into the pan and pour 1 tbsp oil over the chicken thighs
Step 6
Roast for 35-40 mins until the chicken is golden and cooked through (until it starts to crisp)
Step 7
To cook the rice, melt the butter with 1 tbsp oil in a saucepan with lid. Add the onion and cook over a medium heat for 15 mins until golden and softened.
Step 8
Add the cumin, coriander and turmeric, cook for 2 mins, then stir through the rice, carrots and sultanas.
Step 9
Pour in the stock, season with pepper and stir together. Bring to a boil, cover, turn the heat right down and simmer for 10 mins.
Step 10
Remove from the heat and set aside for 5 mins with the lid still on.
Step 11
Stir through most of the almonds and the chopped coriander
Step 12
Transfer the rice to a serving bowl. Put the chicken on tray and garnish with the coriander leaves, remaining almonds and orange zest
"It's more than a recipe for us, it's bonding. It's about the community we had. I was born in Africa and lived there until I was 10. I love that something as simple as a recipe can connect me to home."
- Joselyne Effa -