Healthy living

Spicy orange chicken with baked vegetable parcels

Mouth watering, orange spiced chicken on a bed of veg – this dish is sure to become a family favourite!

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

  • 8 chicken lovely legs (800 g) or skinless drumsticks, trimmed of fat
  • juice of 2 oranges (200 mL)
  • 4 cloves garlic, crushed
  • 1 tablespoon ground cumin or coriander
  • freshly ground black pepper, to taste
  • 1 tablespoon honey
  • grated rind of 1 orange
  • 700 g pumpkin, peeled, cut into 1 cm cubes
  • 500 g sweet potato, peeled, cut into 1 cm cubes
  • 1 red onion, sliced into wedges
  • 440 g can no-added-salt chickpeas, drained and rinsed

Method

1. Preheat oven to 200°C (180°C fan forced). 

2. Divide orange juice, garlic, cumin/coriander and pepper evenly between two cups, stir to combine. 

3. Add honey and rind to one cup for chicken marinade. 

4. Place chicken in a medium sized baking dish, pour honey marinade over and toss to coat chicken. 

5. To make vegetable parcels, cut four 50 cm lengths of both baking paper and foil. Place foil on a flat surface, top with baking paper. 

6. Divide the pumpkin, sweet potato, onion and chickpeas amongst the parcels. 

7. Pour 1/4 marinade on each parcel. Fold the long sides of baking paper and foil over filling to enclose, tuck short sides under to seal. Place parcels on a tray and bake with chicken, uncovered, for 15 minutes. 

8. Turn legs over and cook for a further 15 minutes until chicken is browned and cooked through, and vegetables are tender. 

9. Divide chicken between plates, spoon over any pan juices. 

10. Add a vegetable parcel to be opened at the table, or spoon vegetables and sauce onto plates. Serve immediately.

Hint

Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.

Notes

  • Replace chickpeas with a can of drained no-added-salt cannellini beans.
  • Add a handful of cherry tomatoes to vegetable mix before baking.
  • Stir baby spinach leaves through vegetable parcels prior to serving.

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