Roast pa­prika chicken with orange & sweet po­tato

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $3.85 Hands-on time 15 min, plus 1 hour mar­i­nat­ing Cook­ing time 45 min gluten free dairy free di­a­betes friendly ½ cup (125ml) fresh

orange juice 1 tea­spoon smoked pa­prika ½ tea­spoon dried

chilli flakes 1 tea­spoon brown

sugar 1½ ta­ble­spoons

Di­jon mus­tard 8 chicken lovely

legs (about 500g) 500g orange sweet po­tato, peeled, cut into 3cm chunks 2 medium zuc­chini,

cut into thick ba­tons 1 large orange, cut into

8 wedges 80g baby rocket 4 radishes, thinly sliced loads of flavour 1 Com­bine 2 ta­ble­spoons of orange juice with pa­prika, chilli flakes, sugar and 1 ta­ble­spoon of mus­tard in a shal­low glass or ce­ramic dish. Add chicken legs to dish, turn to coat well. Cover and set aside in the fridge to mar­i­nate for at least 1 hour. 2 Pre­heat oven to 180ºC. Drain chicken of ex­cess mari­nade; place in a large roast­ing dish with the sweet po­tato. Bake for 45 min­utes or un­til chicken is golden and cooked through, and sweet po­tato is ten­der. Add zuc­chini and orange wedges to roast­ing dish for the last 20 min­utes of cook­ing time. 3 Mean­while, place the ex­cess mari­nade plus the re­main­ing orange juice and mus­tard in a small saucepan and bring to the boil. Add the pan juices from the roast chicken. Sim­mer for 5–10 min­utes or un­til re­duced by half. Com­bine the rocket leaves and radishes. 4 Serve the chicken with zuc­chini, orange wedges and salad, and driz­zle with the cooled sauce. low-FODMAP honey

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