Sticky grilled ginger chicken with carrot salad
- 4tbsp marmalade
- 2tbsp orange juice
- 2cm piece fresh ginger, grated
- 1 clove garlic, crushed
- 1.1kg pack Butcher’s Selection British Chicken Thighs
- 200g frozen broad beans
- spring onions, sliced
- 400g carrots, coarsely grated
- red cabbage, shredded
- 100g Good& Balanced Berry Seed Mix
- 3tbsp chopped coriander
- 1 lime, cut into wedges
- 3tbsp olive oil
Put the marmalade, juice, ginger and garlic in a bowl. Mix well. Add the chicken and stir to coat well. Cover and refrigerate for at least 2 hrs.
Spread the chicken out in a foil-lined roasting tin, then pour on any excess marinade. Cover with foil and bake for 20 mins. Remove the foil and baste with the juices in the tin. Return to the oven, uncovered, for 25 mins until brown and cooked through.
To make the salad, simmer the beans for 5 mins, refresh under cold water and remove the pods, if you prefer. Put in a bowl with the spring onions, carrots, cabbage, seed mix and coriander, then toss together well.
Squeeze 2tsp lime juice and mix with the oil. Drizzle over the salad. Serve the chicken with the salad and lime wedges to garnish.