Orange chicken with broccoli vegetables

Name: Orange chicken with broccoli vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 potty Thyme; 1 (approx. 1.2 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40-50 g Butter or margarine; 2 Onions; 1 Carrot; 40-50 g Orange marmalade; 4 untreated orange; 1/4 l clear chicken stock (instant); 800 g Broccoli; 30 g Walnut kernels; 3 TABLESPOONS dark sauce thickener; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 potty Thyme
1 (approx. 1.2 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
40-50 g Butter or margarine
2 Onions
1 Carrot
40-50 g Orange marmalade
4 untreated orange
1/4 l clear chicken stock (instant)
800 g Broccoli
30 g Walnut kernels
3 TABLESPOONS dark sauce thickener
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Wash the thyme, dab dry and chop except for a little to garnish. Wash chicken as well, dab dry and season inside and out with salt, pepper and thyme. Place in a roaster and spread 20 g fat in flakes on the chicken.
2
Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 - 1 1/4 hours. Peel the onions and carrot, cut them roughly into pieces and spread around the chicken. After about 30 minutes, spread the chicken thickly with jam.
3
1 Wash the orange thoroughly, rub dry and peel the peel in fine stripes with a julienne nipper. Set aside. Then peel 2 oranges so that the white skin is completely removed.
4
Cut oranges into slices. Slices, except for two, cut in half. Squeeze the remaining oranges (approx. 1/8 litre juice). After about 45 minutes, cover the chicken with the two whole slices and deglaze with orange juice and stock.
5
Finish braising. Meanwhile clean and wash the broccoli and cut into florets. Cover and cook in little boiling salted water for about 8 minutes. Roughly chop the walnuts. Heat the remaining fat in a pan and roast the walnuts in it.
6
Add orange slices, fry briefly and fold in the drained broccoli. Arrange chicken and vegetables on a plate and keep warm. Pour frying stock through a sieve into a pot. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly.
7
Add orange julienne and season with salt, pepper and possibly a pinch of sugar. Serve the chicken garnished with parsley, thyme and orange wedges. Serve with extra sauce. Boiled potatoes taste good with it.