Orange and ginger chicken Photography & styling byTam West INGREDIENTS
2cm knob ginger, grated 2 cloves garlic, crushed 1 tsp ﬁve spice powder
1. Heat oven to 200C*. Mix together grated ginger, crushed garlic, ﬁve spice, brown sugar and the orange zest. 2. Season the chicken, inside and out with salt and pepper, then rub the ginger mix all over. 3. Stuff the orange and ginger slices into the chicken cavity. Place in a dutch oven (casserole dish with lid) breast side up. Pour over the orange juice and soy sauce, cover and cook in the oven for 1 hour until cooked through. Remove the lid for the last 15 minutes to brown the chicken. 4. Serve with juices from the pot, steamed rice and greens.
1 Tbsp brown sugar 2 oranges, zested and sliced 1 free range chicken 2cm knob ginger, sliced ½ cup orange juice ¼ cup soy sauce 1/2 cup coriander leaves 2 Tbsp lime or lemon juice, or more to taste 2 spring onions, very ﬁnely shredded mint and/or vietnamese mint leaves, to serve wedges of lime, to serve
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