Honey glazed chicken with potato and orange salad

Hi all,

I hope everyone had a good weekend! I was studying all day on Saturday and had friends from Germany over in the evening, always lovely!

Yesterday, I spent some time cooking this delicious dish I’m going to present you today. I’m usually not a fan of blowing my own trumpet but the chicken was finger-liking good! Sweet and sticky with the right amount of heat!

Shopping list (serves 4)

For the chicken:

  • 4 good quality free range chicken legs
  • 1 small cup clear honey
  • Half a small cup of soy sauce
  • A splash olive oil
  • 3-4 garlic gloves, crushed
  • Dried chillies
  • Salt, pepper

For the potato salad:

  • 1-1.2kg new baby potatoes
  • 2 oranges
  • 5-6 garlic gloves, roughly chopped
  • A bunch of parsley, roughly chopped
  • Olive oil
  • Salt, pepper

First of all, slice one of the oranges, place together with the potatoes on a large baking tray. Add garlic, drizzle over some olive oil, salt and pepper and mix well.  Put in a preheated oven (180-200 degrees) and cook for 30-40 minutes, until the potatoes are golden and tender. Once they are cooked, leave aside to cool down. For the dressing, use the juice and zest of the second orange and place it in a bowl. Take some of the soft cooked garlic from the baking tray, mash it a bit and add it to the orange juice and zest. Give everything a good whisk. Add a generous splash of olive oil and season well with salt and pepper. Once the potatoes and orange slices cooled down, place them in a large bowl, mash the potatoes gently with a fork making sure they remain in shape, add the parsley on top, drizzle with the orange dressing and add a little salt and pepper. Job done.

For the honey glaze, take a bowl and mix together honey, soy sauce and olive oil. Crush in the garlic and add 1-2 teaspoons of dried chillies. Add a generous amount of salt and pepper. Mix everything together until it’s smooth. Try a little bit to see if the seasoning is alright. If not, add more pepper or chillies. If it’s too sweet, add a splash of soy sauce. Place your chicken legs in a casserole dish add a bit of salt and pepper. Now generously brush them with the honey marinade so that they are fully covered. Cook the chicken in the oven at 180 degrees for 45-50 minutes, brush with honey marinade every 15-20 minutes. Make sure the marinade doesn’t burn.

We wanted something crunchy and green with it so we made some nice fresh beans, boiled for 4 minutes for a crunch, and only slightly salted.

Also, drink wise, we enjoyed a nice and chilled glass of white wine spritzer. That’s a light and fresh alternative to a glass of wine that feels very summery and goes well with the orange flavour and the honey taste.

As usually – Enjoy!

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