Paprika, mustard and orange chicken on sweet Brussels sprouts
Ingredients
For the chicken rub
1 tbsp olive oil
1 garlic clove
1 tbsp paprika
1 tbsp wholegrain mustard
1 tbsp curry powder
1 orange, zest only
For the chicken
2 chicken thighs, bones removed
salt and freshly ground black pepper
1 orange, juice only
1 tbsp olive oil
25g/1oz unsalted butter
For the Brussels sprouts
1 tbsp olive oil
25g/1oz unsalted butter
100g/3½oz Brussels sprouts, blanched
1 tbsp clear honey
orange chicken
Method
Preheat the oven to 200C/400F/Gas 6.
For the chicken rub, place all the rub ingredients into a food processor and blend to a coarse paste.
For the chicken, season the chicken well with salt and freshly ground black pepper and rub over with the rub mixture.
Heat the olive oil and butter in an ovenproof frying pan, then add the chicken thighs and fry for one minute on each side.
Pour over the orange juice and transfer to the oven to roast for 15-20 minutes, or until the chicken is completely cooked through.
For the Brussels sprouts, heat the olive oil and butter in a frying pan. Add the Brussels sprouts and fry, continuously shaking the pan, for three minutes, until golden all over.
Drizzle over the honey, season with salt and freshly ground black pepper and stir well.
To serve, place the Brussels sprouts onto a plate with the chicken thighs arranged over the top.
Source: BBC FOODS
