Sandi Richard brings us a drool-worthy crunchy orange chicken dinner that will satisfy even the pickiest eaters.
Crunchy orange chicken with potatoes and spinach salad
Serves 4-6
Prep time: 15 minutes
Total time: 60 minutes
Ingredients for chicken:
- Chicken thighs, boneless, skinless (1 3/4 lb or 800 g)
- 2 tsp curry powder
- 1/4 tsp pepper
- 1 tsp table blend seasoning, salt-free
- 1 cup corn flake crumbs
Sauce for chicken:
- 1/2 cup orange juice, unsweetened
- 2 Tbsp brown sugar
- 2 Tbsp liquid honey
- 1 Tbsp Dijon mustard
Ingredients for potatoes:
- 20 baby potatoes (or cut up 4 large)
- 1 Tbsp olive oil, extra-virgin
- 1 tsp original, all purpose seasoning, salt-free
Ingredients for salad:
- 6 oz or 170 g prewashed baby spinach
- 2 mandarins or oranges
Ingredients for poppyseed dressing:
- 1/4 cup mayonnaise, light
- 1/4 cup French vanilla yogurt, low-fat
- 1/4 tsp poppy seeds
Method:
Preheat oven to 350º F.
Combine orange juice, brown sugar, honey and mustard in a large lasagna or cake pan. Stir using whisk. Unroll chicken thighs and place flat in the large lasagna or cake pan. Squish them together if you need to. Spoon all the sauce evenly over chicken pieces. Sprinkle with spices and corn flake crumbs. Bake in preheated oven. Set timer 50 minutes.
Wash potatoes, then add to a different oven-safe pan. Drizzle with olive oil and toss until potatoes are well coated. Sprinkle with spice. Place in oven beside chicken.
Rinse spinach leaves under cold water in salad spinner and spin dry. Place in salad bowl. Peel mandarins and break into wedges. Toss into greens. Set aside in fridge.
Combine mayonnaise, yogurt and poppy seeds in a small bowl in that order. Stir to blend, using a whisk or a fork, until smooth. Set aside on table.
When timer rings for chicken, remove chicken and potatoes from oven. Dinner is ready. This has such an amazing aroma while it’s cooking, that by the time you eat you feel like the journey was half the fun.
Courtesy of Sandi Richard