Citrus chicken

Rob Ward

Rob Ward

12th February 2012
Rob Ward

Citrus chicken

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Citrus chicken recipe a try? A 30 minute special that's not short on flavour. Prepare with the vegetables or salad for a good picnic/packed lunch treat. Serves 4


  • Serves 4
  • For the chicken and marinade:
  • 8 Chicken drumsticks
  • 2 tsp citrus salt
  • 2 tsp cumin
  • 1 tbsp orange juice
  • 2 tbp honey
  • 800g combined julienne of sweet potato, celeriac, swede
  • 200g chorizo, diced
  • 1 tbp rosemary, chopped
  • 50g butter
  • For the salad:
  • honeydew melon, diced
  • Iceberg lettuce, shredded
  • Courgette, diced
  • celery, finely chopped
  • 1 tbp orange juice
  • 1 tbp extra virgin olive oil


Cut some slashes in the chicken flesh and place in a baking tray. Toss the cumin and citrus salt over the chicken, add the orange juice and honey, and throw around to mix.
Preheat oven to 200°C leave to marinate for half an hour or so, and then place in oven for around 30 minutes until cooked through.
Prepare the salad by mixing ingredients and adding salt and freshly ground black pepper to taste.
With about ten minutes or so to go until chicken is ready, steam the sweet potato, celeriac and swede until al dente. Remove from steamer and leave to steam dry for a couple of minutes. Meanwhile, heat a pan and toss the rosemary and chorizo in melted butter before adding in the vegetables.
Mix these for a couple of minutes until the flavours are thoroughly combined and the vegetables are cooked. The sweet potato may break up a little. This is fine. Add ground black pepper to taste. Salt is unlikely to be necessary with the chorizo.
This is now ready to go. Plate up, spooning a few spots of chorizo oil over the chicken.

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