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A black casserole with parts of chicken coated in a glaze decorated with orange slices and fresh rosemary

Orange and Rosemary Chicken

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Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people

Equipment

  • 1 Large oven-proof casserole

Ingredients
  

  • 1 large whole chicken cut in 8 parts (throw in an extra couple of thighs/legs to yield more servings)
  • 2 tbsp olive oil
  • 100 ml chicken stock
  • 150 ml orange juice
  • 1/4 cups red wine vinegar
  • 1/4 cups soy sauce
  • 5 cloves of garlic smashed
  • 1 tsp coriander seeds optional
  • 3 rosemary sprigs
  • 1/2 tsp salt

Instructions
 

  • Heat olive oil in a large non-stick skillet and brown the chicken parts on all sides (2-4 minutes). Do this in batches to not overcrowd the pan. Transfer the chicken onto a plate.
  • Pour in the chicken stock into the hot casserole and scrape the brown bits off the sides.
  • Add the orange juice, vinegar and soy sauce and bring to simmer. Add the rosemary, garlic, coriander and salt.
  • Return the chicken pieces to the casserole and tuck them in nicely. Cover and send to the preheated oven for 45-60 minutes at 100C.
  • Once the chicken is done, take the casserole out and place it over high heat. Remove the lid and bring to boil. As the liquid starts to reduce, move the chicken around so that every part is coated in the delicious, sticky, thick glaze.
  • Decorate with a few orange slices and serve with rice or a fresh salad on the side.

Notes

  • Cooked chicken can be stored in fridge for a day, but it is best enjoyed on the spot.