BRILLIANT BAKED ORANGE CHICKEN!

Your family will love this delicious “Baked Orange Chicken” recipe. Think crispy chicken in a fragrant citrus sauce – it certainly makes for a perfect Sunday lunch!

You will need:

Supa Mama ® Cling Wrap
1.8kg chicken pieces, rinsed, then cut and excess skin removed
1 cup 100% orange juice
Juice and zest of 1 lemon
6 sprigs fresh rosemary
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon paprika
1/4 cup vegetable oil, divided, for frying
1/4 cup chicken stock
1/2 small orange, juiced
1/2 lemon, juiced
1 tablespoon brown sugar
1 tablespoon grated orange zest
1 small orange, thinly sliced

To Make:

1. Cover the bowl tightly with my cling wrap – it will stretch to seal in the orange goodness!
2. Refrigerate overnight (or for 6-8 hours), turning occasionally to marinate.
3. Drain the liquid.
4. Put the flour, salt, pepper, and paprika in a clean bowl or one of my resealable bags. Mix thoroughly. Then, lightly coat one or two pieces of chicken at a time in the flour mix. Set the chicken aside on a clean, dry plate.
5. Pre-heat the oven to 180°.
6. Heat half the oil (two tablespoons) in a large pan. Once the oil is hot, fry the chicken pieces, a few at a time, on all sides, until well-browned.
7. Arrange the browned chicken in a single layer in a large, shallow oven-proof dish.
8. Pour the stock around the pieces up to halfway around the sides of the chicken, then add the juice of the 1/2 orange and 1/2 lemon into the stock.
9. Sprinkle the chicken evenly with the brown sugar and orange- and lemon zests.
10. Place the remaining sprigs of rosemary into the liquid around the chicken and set a thin slice of orange on each piece of chicken.
11. Bake for approximately 45 minutes or until cooked through to the bone and tender.

Enjoy with your favourite sides!