If you’d like to discover Persian food, this celebration-worthy orange chicken is a great place to start. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves6
- Cook time1 hour
- Prep time20 minutes, + 5 mins soaking & 3 hours marinating time
Ingredients
- Pinch of saffron threads
- 1 lemon, juiced
- 1 orange, rind finely grated, juiced
- 1/3 cup (80ml) olive oil
- 8 garlic cloves, crushed
- 2 chicken stock cubes, crumbled
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1 tbs soy sauce
- 1.8kg Coles RSPCA Approved Whole Chicken, cut into portions
- 1 carrot, peeled, cut into matchsticks
- 2 brown onions, thinly sliced
- 1 garlic bulb, halved crossways
- Thinly sliced orange, chargrilled, to serve
- Coriander sprigs, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the saffron and ¼ cup (60ml) warm water in a small heatproof bowl. Set aside for 5 mins to soak.
Step 2
Place the lemon juice, orange rind, orange juice, ¼ cup (60ml) oil, crushed garlic, stock cubes, turmeric, paprika, soy sauce and saffron mixture in a large bowl. Stir to combine. Add the chicken and turn to coat. Place in the fridge for 3 hours to develop the flavours.
Step 3
Preheat oven to 180°C. Heat the remaining oil in a large ovenproof frying pan over medium heat. Add the carrot and cook, stirring, for 5 mins or until lightly browned and starting to soften. Transfer to a plate. Add onion to the pan and cook, stirring, for 5 mins or until softened. Transfer to a plate.
Step 4
Drain the chicken, reserving the saffron mixture. Increase heat to high. Add chicken to the pan, skin-side down, and cook, turning, for 3-5 mins or until golden brown on each side. Transfer to a large roasting pan with the onion and garlic bulb. Pour the saffron mixture over the chicken. Bake for 45 mins or until the chicken is cooked through.
Step 5
Transfer the chicken mixture to a large serving platter. Top with the carrot and orange slices. Sprinkle with coriander to serve.
Adele takes pride in sharing her family’s multicultural background at Christmas through an array of dishes that pay respect to their heritage. With Adele being from the Philippines and her husband from Iran, Persian chicken is just one of the delicious dishes she serves at Christmas. “Guests go ‘Wow!’ when I bring it to the table,” Adele says. “It looks festive and the aroma is unbelievable, taking me back to the bustle of the Grand Bazaar in Tehran all over again.” Adele hopes her Christmas recipes, including trio of dips, jewelled rice, shirazi salad and tropical fruit salad semifreddo, will encourage Aussie cooks to experiment with new cuisines. “If you’d like to discover Persian food, my baked chicken roast is a great place to start,” she says.
Adele's baked Persian-style orange chicken roast
- Serves6
- Cook time1 hour
- Prep time20 minutes, + 5 mins soaking & 3 hours marinating time
Ingredients
- Pinch of saffron threads
- 1 lemon, juiced
- 1 orange, rind finely grated, juiced
- 1/3 cup (80ml) olive oil
- 8 garlic cloves, crushed
- 2 chicken stock cubes, crumbled
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1 tbs soy sauce
- 1.8kg Coles RSPCA Approved Whole Chicken, cut into portions
- 1 carrot, peeled, cut into matchsticks
- 2 brown onions, thinly sliced
- 1 garlic bulb, halved crossways
- Thinly sliced orange, chargrilled, to serve
- Coriander sprigs, to serve
Description
If you’d like to discover Persian food, this celebration-worthy orange chicken is a great place to start. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
Combine the saffron and ¼ cup (60ml) warm water in a small heatproof bowl. Set aside for 5 mins to soak.
Step 2
Place the lemon juice, orange rind, orange juice, ¼ cup (60ml) oil, crushed garlic, stock cubes, turmeric, paprika, soy sauce and saffron mixture in a large bowl. Stir to combine. Add the chicken and turn to coat. Place in the fridge for 3 hours to develop the flavours.
Step 3
Preheat oven to 180°C. Heat the remaining oil in a large ovenproof frying pan over medium heat. Add the carrot and cook, stirring, for 5 mins or until lightly browned and starting to soften. Transfer to a plate. Add onion to the pan and cook, stirring, for 5 mins or until softened. Transfer to a plate.
Step 4
Drain the chicken, reserving the saffron mixture. Increase heat to high. Add chicken to the pan, skin-side down, and cook, turning, for 3-5 mins or until golden brown on each side. Transfer to a large roasting pan with the onion and garlic bulb. Pour the saffron mixture over the chicken. Bake for 45 mins or until the chicken is cooked through.
Step 5
Transfer the chicken mixture to a large serving platter. Top with the carrot and orange slices. Sprinkle with coriander to serve.