Sticky orange chicken with Asian greens

Name: Sticky orange chicken with Asian greens
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4
Cuisine: Make the most of your roast
Ingredients: 2kg Family Roast Chicken; 1â3Â 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

Perfect for guests or enjoying a family dinner, this is one recipe that will have everyone scraping their plates.

4SERVES

15MIN PREP

135MIN COOK

SAVE TO MY FAVOURITES COPY LINK PRINT

INGREDIENTS

2kg Family Roast Chicken
¹⁄₃cup 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
¹⁄₃cup 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.