Orange Chicken

Serving for 4 Persons

Ingredients

8 chicken thighs

Zest of 1 orange

Juice of 2 oranges (about 150mls)

3 tablespoons of fresh oregano

4 tablespoons of olive oil

3 cloves of garlic. finely chopped

1/2 teaspoon of black pepper

1 cup of pitted black olives

1/2 cup of chicken stock

2 tablespoons of cornflour mixed with 4 tablespoons of water

Salt to taste

2 tablespoons of hopped parsley

Method

1. Put the chicken into a roasting pan and add the zest, juice, oregano, oil, garlic and pepper. Coat the chicken well, then spread the pieces out into a single layer. Cover and leave in the fridge to marinate for about 4 hours.

2. After 4 hours, preheat the oven to 400°F (200°C). Remove the chicken from the fridge and sprinkle the olives evenly over the chicken. Add the stock.

3. Bake in the oven for 35 to 40 minutes or until the chicken is cooked and is turning brown. Remove from the oven and place the chicken on to a warm serving dish, reserving the cooking liquid.

4. Pour the cooking liquid into a saucepan and bring to the boil. Slowly stir in the cornflour mixture to thicken the liquid slightly (you may not need to use the full amount so don't add it all at once).

5. Season the sauce with salt to taste, then pour it over the chicken. Sprinkle with chopped parsley before serving.