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Air-fryer gochujang chicken thighs

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Air-fryer gochujang chicken thighs

45 minutes

Kung pao chicken

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Kung pao chicken

Lebanese-style pomegranate chicken

Chicken breast

Lebanese-style pomegranate chicken

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Chicken recipes

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50 minutes

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Chicken recipes

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1 hour

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Spatchcocked chicken, cabbage and apple tray bake

1 hour

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Beans recipes

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30 minutes

Coconut laksa chicken noodles

Asian recipes

Coconut laksa chicken noodles

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Vietnamese chicken curry

Chicken recipes

Vietnamese chicken curry

1 hour

Sticky orange chicken casserole

Chicken recipes

Sticky orange chicken casserole

45 minutes

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Sticky orange chicken casserole

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

800 g Woolworths free-range skinless chicken thighs
3 ClemenGolds, halved
1⁄2 head garlic, unpeeled
2 chillies, finely chopped
45 g brown sugar
3 sprigs rosemary
50 g butter
2 T olive oil
1 cup chicken stock
sea salt and freshly ground black pepper, to taste
2 x 400 g cans butter beans, drained and rinsed
pak choi, baby spinach or Tenderstem broccoli, for serving

Method

1. Preheat the oven to 180°C. Place all the ingredients into a baking dish except for the butter beans and roast for 20 minutes, basting every 5 minutes.

2. Add the beans and bake for a further 20 minutes, or until the chicken is cooked through and sticky. Remove from the heat and allow to rest for 10 minutes in the juices.

3 Remove the chicken from the dish and set aside. Remove the beans using a slotted spoon.

4. Squeeze the garlic out of its skin and place in a blender with some of the pan juices and beans. Pulse until smooth to make a mash, then season to taste. Serve with the chicken, greens and remaining pan juices.

Find more chicken recipes here.