Perfect for guests or enjoying a family dinner, this is one recipe that will have everyone scraping their plates.
Make the most of your roast
Sticky orange chicken with Asian greens
4SERVES
15MIN PREP
135MIN COOK
- 2kg Family Roast Chicken
- 1⁄3 cup orange marmalade, warmed
- 2 tablespoons orange juice
- 3 tablespoons kecap manis
- 2 clove garlics, crushed
- 2 teaspoons finely grated ginger
- 1 teaspoon five spice powder
- 3 teaspoons sesame oil
- 2 bok choy, chopped
- 1 long fresh red chilli, finely chopped
- 1- 2 teaspoons sesame seeds
COPY TO CLIPBOARD
METHOD
- Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string.
- Place chicken in a large baking dish.
- Whisk marmalade, orange juice, 2 tablespoons of the kecap manis, half the garlic, the ginger and five spice in a bowl.
- Brush half the marmalade mixture over chicken. Cover loosely with foil and roast in oven for 1 hour 45 minutes.
- Remove foil and bake for a further 30 minutes, brushing occasionally with remaining marmalade mixture or until golden brown and cooked through (juices run clear when tested with a skewer). Remove from oven. Rest chicken for 5 minutes.
- Heat a wok over medium-high heat. Add sesame oil and swirl to coat. Add bok choy, chilli, remaining kecap manis and garlic.
- Stir-fry for 1 minute or until bok choy wilts. Season with salt. Serve chicken with chilli bok choy and scatter chicken with sesame seeds.
- 2kg Family Roast Chicken
- 1⁄3 cup orange marmalade, warmed
- 2 tablespoons orange juice
- 3 tablespoons kecap manis
- 2 clove garlics, crushed
- 2 teaspoons finely grated ginger
- 1 teaspoon five spice powder
- 3 teaspoons sesame oil
- 2 bok choy, chopped
- 1 long fresh red chilli, finely chopped
- 1- 2 teaspoons sesame seeds
COPY TO CLIPBOARD
- Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string.
- Place chicken in a large baking dish.
- Whisk marmalade, orange juice, 2 tablespoons of the kecap manis, half the garlic, the ginger and five spice in a bowl.
- Brush half the marmalade mixture over chicken. Cover loosely with foil and roast in oven for 1 hour 45 minutes.
- Remove foil and bake for a further 30 minutes, brushing occasionally with remaining marmalade mixture or until golden brown and cooked through (juices run clear when tested with a skewer). Remove from oven. Rest chicken for 5 minutes.
- Heat a wok over medium-high heat. Add sesame oil and swirl to coat. Add bok choy, chilli, remaining kecap manis and garlic.
- Stir-fry for 1 minute or until bok choy wilts. Season with salt. Serve chicken with chilli bok choy and scatter chicken with sesame seeds.
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