Sticky Citrus Chicken Recipes

Steps:

• Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
• Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
• Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken thighs, carrots, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.
• Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.
• Scatter over the cashews, mix everything together well, then roast for a further 15 mins until the chicken is browned, tender and sticky. Scatter over some coriander and serve with the boiled rice.

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

Steps:

• To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten it out, then make a few slashes in each leg joint. (Or you can ask your butcher to spatchcock the chicken for you.) Put the chicken in a large sealable plastic bag, or a dish.
• Next, make the marinade. Rinse the preserved lemon under running water to remove some of the brine, then separate the middle from the peel (the middle part - the flesh and pips - is very sour) and discard the middle. Finely chop the soft peel until it resembles a paste. Tip into a bowl and add the remaining marinade ingredients and a pinch of salt. Whisk until combined, then pour roughly half the marinade over the chicken and rub it into all the nooks. For the best flavour, leave the chicken to marinate overnight, covered, in the fridge (store the remaining marinade in the fridge too), but if you're short on time, 2 hrs marinating will do.
• Heat oven to 200C/180C fan/gas 6. Tip the onions and beetroot into a large roasting tin (use your best tin and you can serve the dish straight from it), drizzle with oil and season well. Toss the vegetables to coat and spread them out towards the edges of the tin. Place the chicken on top, skin-side up, and pour over any juices from the bag or dish. Season the chicken well and roast for 45 mins.
• Meanwhile, bring a pan of water to the boil and add the spelt. Cook for 20 mins or until tender, then drain and set aside. Halve each avocado, remove the stones and peel. Chop each piece in half again, if you like. Char the avocado pieces on a hot griddle pan for a few mins - this will give it a smoky flavour.
• Remove the remaining marinade from the fridge and very gently toss the avocado pieces in it, then set them aside. Pour the remaining marinade into a small pan and bring to a rapid boil, then continue cooking for 2-3 mins until you have a sticky glaze.
• Remove the roasting tin from the oven, lift the chicken onto a plate or board and stir the spelt into the vegetables. Place the chicken back on top, dot the avocado pieces around the tin and brush the thickened glaze over the chicken. Return to the oven for a further 5-10 mins. To check the chicken is cooked, pierce the thickest part with a skewer. The juices should run clear, not pink. If you need to, return the chicken to the oven for a further 5-10 mins, then check again.
• Lift the chicken onto a plate, cover loosely with foil and return the roasting tin with the vegetables to the oven for a further 10 mins until the avocado starts to soften. To serve, nestle the chicken back into the tin of veg, scatter over a few small watercress leaves and serve the rest on the side with the yogurt.

Steps:

• Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.
• Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices with rice or potatoes and a green veg - broccoli or leeks are good.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the chicken in a shallow roasting tin, drizzle over the oil and season well. Roast for 25 mins.
• Meanwhile, make the sauce. Tip the cornflour into a bowl and whisk in the lemon zest and juice until any lumps disappear. Add the honey, soy and sesame seeds and mix again.
• Remove the chicken from the oven. Pour over the sauce, making sure every piece is well coated - it will still be very runny at this stage. Return to the oven for another 8-10 mins, spooning the sauce over the chicken every 2-3 mins as it thickens. If the sauce gets too thick, add a splash of water and scrape any sticky bits from the bottom of the tin. Serve with noodles or rice, and veg, with the extra sauce poured over the top.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
• Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.

Steps:

• In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece.
• Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes.
• Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes.
• Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.

Steps:

• In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.