Name: Chicken thighs with burnt-orange sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2/3 cup (150g) caster (superfine) sugar; 1/2 cup (125ml) water; 2 teaspoon orange rind, finely grated; 1/3 cup (80ml) orange juice; 1 tablespoon olive oil; 1 tablespoon apple cider vinegar; 8 x 125g chicken thigh fillets

Ingredients

2/3 cup (150g) caster (superfine) sugar

1/2 cup (125ml) water

2 teaspoon orange rind, finely grated

1/3 cup (80ml) orange juice

1 tablespoon olive oil

1 tablespoon apple cider vinegar

8 x 125g chicken thigh fillets

Method

1.Stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil, boil, without stirring, about 5 minutes or until a light golden colour. Remove from heat, allow bubbles to subside. Stir in rind, juice, oil and vinegar. (If toffee hardens, return to a low heat until melted.)

2.Meanwhile, cook chicken on a heated oiled grill plate (or grill or barbecue), until brown all over and cooked through.

3.Serve chicken drizzled with burnt-orange sauce.

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Ingredients

Method

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