One Pan de poulet Gingembre & Mandarine


  • 10 chicken thighs
  • 500 g (1,1 lbs) frozen or fresh broccoli depending on the season
  • 300 g (0,66 lbs) orzo
  • 20 cl shot ginger – tangerine
  • 2 garlic cloves or 1 tsp garlic powder
  • 1 orange
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 3 tablespoons honey
  • 4 tablespoons soy sauce
  • 1 tbsp sesame seeds
 
Peel and degerm the garlic cloves.
Brown the chicken on all sides in a saute pan with a drizzle of olive oil over high heat. We're just looking for a nice coloring, not cooking! Salt and pepper and remove to a baking dish if your saute pan is not oven-safe (the best is to use a cast-iron dish that goes from the hob to the oven).
In a bowl mix: the mandarin-ginger shot, honey, rice vinegar, soy sauce, cornstarch, sesame oil and pressed garlic cloves.
Pour the sauce over the chicken, add the thinly sliced ​​orange then bake for 25 minutes at 180°C-358, basting regularly.
Meanwhile, steam the broccoli (or in boiling water) until cooked but still a little firm. Add them to the chicken dish, mix with the sauce and bake for another 5 minutes.
Cook the pasta according to package directions (optional) and serve sprinkled with sesame seeds.

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