Chicken

Ken Hom’s chicken casserole with orange

Zingy ginger and rich black beans make this a delicious spin on duck a l'orange

By , 07 December 2018

Be the first to rate this recipe

Ken Hom’s chicken casserole with orange
  • 40 Mins

  • Serves: 4

  • Price: £1.07 per serving

Nutritional Info
Each 262g serving contains
  • Energy

    1184KJ

    283KCAL

    14%
  • Fat

    10g

    med

    14%
  • Saturates

    2.4g

    low

    12%
  • Sugars

    4.5g

    low

    5%
  • Salt

    1.65g

    med

    28%
of your reference intake.
Typical energy values per 100g: 452kJ/108kcal.
Ingredients
  • 1½tbsp groundnut oil
  • 1kg chicken thighs, skin removed
  • 2tbsp black beans
  • 1tbsp finely chopped garlic
  • 1tbsp finely chopped ginger
  • Zest and juice 2 oranges (peel long, thin slices of zest, layer on top of each other and use a sharp knife to cut into strips)
  • 2tsp chilli bean sauce (such as Sharwood’s Szechuan Chilli Bean Cooking Sauce)
  • 2tbsp light soy sauce
  • To Serve
  • New potatoes
  • Fresh coriander
Method
  • Heat a heavy casserole until it is hot, then add the oil. Quickly brown the chicken on both sides.

  • Push the chicken to the side of the casserole and add the black beans, garlic, ginger and the orange zest strips. Stir for 30 secs.

  • Add no more than 150ml of the orange juice, the chilli bean sauce and soy sauce. Bring to a boil, then reduce to a simmer.

  • Cover the casserole tightly and cook for 20 mins or until the chicken is cooked through. Top with the remaining zest and serve immediately with the new potatoes with fresh coriander.