Sweet orange chicken with broccoli
Prep time: 20 minsTotal time: 
Sweet orange chicken with broccoli
Prep time: 20 minsTotal time: 
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 1 x 360g pack boneless and skinless chicken thighs
- 1 tbsp vegetable oil, plus 1 tsp
- 100g giant couscous
- 1 large orange, juice
- 2 tsp red wine vinegar
- 2 tbsp clear honey
- ¼ tsp crushed dried chilli flakes
- 160g broccoli florets
Step by step
-
Preheat the oven to 220°C, fan 200°C, gas 7. Pat the chicken thighs dry with kitchen paper and season well.
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Heat the tablespoon of oil in a large, wide ovenproof pan on a medium-high heat. Fry the chicken thighs for 3 minutes on each side until they have formed a golden crust.
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Meanwhile, bring a small pan of salted water to the boil and cook the giant couscous for 8 minutes, until it has expanded but still has a little bite. Drain and set aside.
- Add the orange juice to the chicken and bring to a simmer, then add the vinegar, honey and chilli flakes. Stir until the sauce darkens and thickens enough to coat the chicken (about 6 minutes). Transfer the chicken pieces to a plate, leaving the sauce in the pan
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Tip the couscous into the chicken pan, coat in the pan juices, then put the chicken on top. Toss the broccoli with the remaining oil, add to the pan and season well. Transfer the pan to the oven for 8-10 minutes until the broccoli has softened and charred slightly and the chicken is cooked through. Sprinkle with a few more chilli flakes, if you like.
