Orange Ginger Chicken with Warm Slaw

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This is one of the most delicious chicken recipes I’ve made in a while. The flavours are out of this world and it is super healthy. Ginger and orange go beautifully together, and the orange caramelizes, making the perfect sticky sauce with no added sugar.


INGREDIENTS

±1kg whole free-range chicken, butterflied (ask your butcher to do this for you)
Olive oil
Sea salt & black pepper
1 large thumb of ginger, grated
4 garlic cloves, crushed
1.5 cups of freshly squeezed orange juice or store-bought
1 tbsp low sodium Kikkoman soy sauce
1 tbsp sesame oil

For the warm slaw:

½ a head of red cabbage, shredded
½ a head of green cabbage, shredded
1 carrot, grated
1 tbsp sesame oil
3 tbsp low sodium Kikkoman soy sauce
1 large thumb of ginger, grated
2 garlic cloves, crushed
The juice and zest of 1 lime
1 tbsp sesame seeds
Fresh coriander

For the rice:

1 cup jasmine rice, soaked for at least 15 minutes
1.5 cups of boiling water
2 cardamom pods, lightly bashed


METHOD
Serves 4
Preparation 15 minutes
Cooking time 1 hour 15 minutes

Preheat the oven to 180°C and boil the kettle.

For the chicken:

If you’re buying your chicken from a supermarket here is a quick video that shows you how to perfectly butterfly your chicken.

In a bowl, mix the orange juice, ginger, garlic, soy sauce, sesame oil, a pinch of sea salt, 1 tbsp of freshly ground black pepper and a generous glug of olive oil. Place your chicken in a large oven dish and pour over the sauce, making sure it evenly coats the whole bird. Place skin side down and cook in the oven for 45 minutes.

Turn the chicken over; so the skin is facing up, spoon over the sauce and cook for a further 20 minutes, until fully cooked and the skin is crispy. To test if the chicken is ready, cut in between the leg and the thigh, if the juice runs clear you’re good to go. Let the chicken rest for at least 10 minutes. Cut into pieces.

For the warm slaw:

Mix the sesame oil, soy sauce, ginger, garlic, lime juice and zest in a bowl and set aside. Place a pan on high heat and add a teaspoon of sesame oil to the pan along with the cabbage. Cook until tender (5 minutes). Then add the grated carrots and the sauce. Cook on high until the sauce reduces by half. Set aside.

Place a small pan on medium heat and toast the sesame seeds, keeping a close eye on them. Add to the salad and mix.

For the rice:

Rinse the rice until the water runs clear. Place in a sealable pot; add the boiling water and the cardamom. Close the lid, once you hear the water boiling, turn the heat right down and cook for 15 minutes. Once finished cooking, turn the heat off and steam the rice for a further 15 minutes – do not lift the lid until the 15 minutes are up.

To serve: evenly divide the rice, top with warm slaw and a piece of chicken, spoon over the remaining sauce and garnish with fresh coriander.

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