Chicken with Orange and Star Anise - Spiced Citrus Chicken Roasted to Perfection!!!
Recipe type: Chicken / Poultry
Chicken with orange and star anise is outstanding with a magnificent spicy citrus flavor and aroma. The process is longer than most, however it is all really easy.
- 6 Chicken thighs
- Oil for frying
- 1 Onion, diced
- 1 Onion, cut into wedges
- 30ml Grated ginger
- 15ml Garlic, finely chopped
- 4 Whole star anise
- 5ml Dried chilli flakes
- 1 Red pepper, sliced into strips
- 6 Top slices butternut
- 1 Whole head of garlic, cloves separated, skin on
- 2 Oranges sliced
- Asian noodles to serve
For the Sauce
- 30ml Light soy sauce
- 30ml Rice wine vinegar
- 15ml Brown sugar
- 50ml Freshly squeezed orange juice
- 125ml Chicken stock
- 10ml Cornflour
- Heat a large pan over medium high heat and add enough oil to coat the base of the pan.
- Add the chicken thighs to the pan, skin side up and fry for 4 minutes until the underside is nicely colored.
- Turn the thighs over and fry for a further 4 minutes until the skin is golden.
- Remove the thighs from the pan and transfer them to a roasting pan, skin side up.
- Heat another pan over medium high heat and add a tablespoon of oil.
- Add the chopped onion and fry these until slightly translucent, about 2 minutes.
- Add the grated ginger and crushed garlic and stir-fry this until fragrant, about 30 seconds.
- Add the star anise and dried chilli flakes. Fry this for 60 seconds then remove the pan from the heat.
- Spoon the mixture over the chicken thighs.
- Add the onion wedges to the roasting pan along with the sliced red pepper, sliced butternut and garlic cloves.
- In a jug, combine the light soy sauce, rice wine vinegar, brown sugar, freshly squeezed orange juice and chicken stock.
- Stir until all of the sugar has dissolved and spoon half of the liquid over the chicken and vegetables. Put the other half aside.
- Cover the roasting pan with foil and bake in a preheated oven at 180c or 350f for 30 minutes.
- Remove the pan from the oven and scatter the sliced oranges over the top of the pan.
- Return the pan to the oven, uncovered, for 40 minutes.
- Remove the pan from the oven and transfer the chicken and vegetables to another pan and keep it warm.
- Pour the pan juices into a small saucepan. Dissolve the cornflour in a little water and add this to the sauce we put aside earlier.
- Pour this into the pan juices. Place the pot over medium high heat and bring this to a boil. Allow it to boil for 60 seconds until thickened.
- Serve the orange anise chicken on a bed of noodles accompanied with the vegetables, orange slices and roasted garlic.
- Spoon a healthy dose of sauce over the dish and serve immediately.