Orange Glazed Crispy Skin Chicken
with Creamy Mash & Charred Broccolini
Ingredients
Chicken
- 2 chicken thighs (bone-in, skin on)
- Salt and freshly cracked black pepper
- 1 tbsp olive oil
Orange Pan Sauce
- 250 ml orange juice (1 cup)
- 1 garlic clove, minced
- 1 tsp honey
- 1 tsp soy sauce
- 1/2 tsp orange zest
- 20 g butter
Creamy Mash
- 3 medium potatoes, peeled and chopped
- 40 g butter
- 60 ml cream or milk
- Salt to taste
Charred Broccolini
- 1 bunch broccolini
- 1 tbsp olive oil
- Salt
- Small squeeze of fresh orange juice
- Pinch of orange zest
Method
Start the Potatoes
- Bring a large pot of salted water to the boil
- Add potatoes and cook for 15-20 minutes
- Once fork tender, drain well and set aside
Prepare the Chicken
- Pat chicken thighs dry with paper towels
- Season generously with salt and pepper
Cook the Chicken
- Heat a heavy pan over medium heat
- Add olive oil
- Place chicken skin side down
- Cook 10-12 minutes until golden and crispy
- Flip and cook 5-6 minutes
- Add to the pan: orange juice, garlic, honey, soy sauce and zest
- Let chicken cook in the sauce briefly (about 1 minute)
- Remove from pan and rest
Make the Orange Glaze
- Simmer remaining sauce until reduced and thickened
- Stir until glossy and syrupy
- Whisk in butter
Make the Mash
- Return drained potatoes to the pot
- Add butter and cream
- Mash until smooth and creamy
- Season with salt
Cook the Broccolini
- Heat olive oil in a pan over high heat
- Add broccolini and cook 3-4 min until lightly charred
- Season with salt
- Finish with a squeeze of orange juice and zest
Glaze and Grill the Chicken
- Brush thick glaze over the chicken skin
- Place under grill 2-3 minutes until sticky and caramelised
Slice the Chicken
- Slice into thick pieces, keeping the glazed skin intact
Plating
- Spoon mash slightly off centre on the plate
- Arrange sliced chicken on top
- Spoon remaining glaze over the chicken
- Place broccolini beside the mash
- Garnish with thin orange slices and a pinch of zest