For the Orange Chicken
2 chicken breasts
2 oranges
2 onions cut into chunks
1 tbsp marmalade
1 tbsp honey
1 tbsp oil
2 cloves of garlic
1/4 tsp thyme
salt
pepper
For the Mini Jacket Potatoes
12 salad type potatoes [about 2inch long each]
Garlic Butter
Glazed Carrots
4 or 5 large carrots
1 tbsp butter
2 tbsp brown sugar
1/2 tsp of salt
1/2 cup of water
Using a blade type vegetable peeler, core a hole in the side of each of the potatoes. Microwave for 10 – 12 minutes until just barely cooked. Allow to cool slightly and then fill with garlic butter. Place in a dish and leave to one side until you are ready to put the chicken into the oven.
Cut the chicken breasts into 3 or 4 pieces each.
Remove the zest from one of the oranges [use either a grater or a fine zester to do this] and
then squeeze the juice from the orange. Remove the zest from half of the other orange and juice that half. The other half cut into rounds.
Peel the garlic and cut into thin slices.
Mix the seasonings with the oil, honey, marmalade, juice, garlic and zest and coat the chicken pieces.
Cut the onions into chunks and place them into an oven proof dish and place the chicken on top with the slices of orange.
Drizzle with any remaining marinade and bake at 200 [400 F ] for 30 mins.
For the carrots.
Peel and chop into rough chunks. Place in a microwavable dish with the butter, sugar and salt and 1/2 cup of water – the carrots should be barely covered. Microwave for 10 mins and stir, then microwave again for 10 mins.
You can also do this in a pan but as the liquid needs to reduce it can quite easily burn. I’ve found that the microwave method is perfect.
mortsmorsels 