Recipe by: Preeya Alexander
3 blood oranges – 2 sliced thinly (1cm pieces), 1 blood orange juiced
6 La Ionica chicken thighs – skin on
1 tbsp Chinese five-spice
2 tbsp honey or golden malt flavoured syrup
3cm piece ginger, peeled and crushed
3 garlic cloves, crushed
2 tbsp extra virgin olive oil
1 bunch choy sum- end of stem removed
- Preheat the oven to 180°C.
- Heat a non-stick pan over medium heat and place the chicken thighs skin down on the pan – brown the skin for 3-5 minutes until crispy – once done place in a large mixing bowl.
- Toss the following ingredients in the bowl; blood orange slices and juice, Chinese five-spice, star anise, honey, ginger, garlic cloves and 2 tablespoons olive oil. Ensure chicken pieces are covered in the mixture, coat well.
- Place the contents of the bowl in an oven bake tray – arrange the dish so all chicken pieces are skin side up (and thus crispy post cooking) and the blood orange pieces are below chicken or tucked between to prevent burning.
- Bake for 40 minutes – check at the 20-minute mark and place some of the sauce over the chicken to prevent burning.
- Whilst the chicken is in the oven place bring a pot of salted water to boil and gently blanch the choy sum – for no more than 2 minutes so they remain crunchy.
- Drain the choy sum and cut it in half so it is easier to serve (lengthways).
- Arrange choy sum on a plate, serve alongside the one tray blood orange bake.