Gluten free chicken in an orange zest marinade (and homemade coleslaw)

What haven’t I done before?

I don’t really make many marinades but I wanted to do something a little more unusual with this one and therefore used orange zest as the base. It was delicious served with homemade coleslaw, a jacket potato and corn.

Ingredients (serves 4):

Chicken
6 x Mix of chicken thighs and drumsticks
1 x Large orange, zest grated off and juice squeezed into a bowl
1 x Tsp red chilli powder
1 x Tsp English mustard
3 x Tbsp runny honey
3 x Tbsp ketchup
0.5 x Tsp cayenne pepper
1 x Tbsp smoked paprika
1 x Tbsp olive oil
Pepper (to taste)

Coleslaw

1 x Carrot, peeled
0.5 x White cabbage
1 x Onion, peeled
2 x Tbsp natural yoghurt
1 x Tsp English mustard
2 x Tbsp mayonnaise
Salt and pepper (to taste)

Method:

  1. Add the zest, orange juice, chilli powder, mustard, honey, ketchup, olive oil, cayenne pepper, paprika and pepper to a bowl and mix really well.
  2. Put the chicken in an oven-proof dish and smother in the marinade – cover with cling film and leave to marinate in the fridge for at least 2 hours (overnight is even better if you can).
  3. When you are ready to cook, pre-heat the oven to 180 degrees Celsius. Pop the oven-proof dish into the oven and cook for 25-30 minutes or until the chicken is cooked i.e. not pink inside.
  4. While the chicken is cooking, put the carrot, cabbage and onion in a blender and blitz. In a large bowl add the blitzed vegetables with the yoghurt, mustard, mayonnaise and salt/pepper to taste. Mix well.
  5. Serve the cooked chicken with the homemade coleslaw, a jacket potato and corn.

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