orange roasted chicken thighs

Preparation time 5 minutes, plus marinating Cooking time 30-35 minutes 12 bone-in chicken thighs, skinned Marinade finely grated rind and juice of 1 orange 2 tablespoons dark brown muscovado sugar 2 teaspoons Chinese five-spice powder 2 tablespoons dark soy sauce 1 tablespoon light soy sauce 1 tablespoon toasted sesame oil Place the chicken in a single layer in a glass or ceramic dish. Mix together all the ingredients for the marinade in a small bowl and then pour over the chicken. Toss to coat evenly cover and leave to mari-nate in the refrigerator for at least30 minutes, or overnight if time permits.

Tip the chicken and marinade into a nonstick roasting tin and arrange the chicken in an even layer.

Roast in a preheated oven, 190C(375F), turning the chicken twice, for 30-35 minutes,or until golden and cooked through-the juices should run clear when the thickest part of the meat is pierced with knife Serve the chicken hot or cold with steamed rice and steamed vegetables.

For quick orange seared scallops, place 25 large cleaned king scallops in glass or ceramic bowl. Mix together the ingredients for the marinade as for Orange Roasted Chicken Thighs, pour over the scallops and toss to coat evenly. Spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add the scallops and marinade and stir-fry for 2-3 minutes, being careful not to overcook them. Serve with cooked noodles.

qingquang

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