Ingredients:

• 2 blood oranges 1 juiced, 1 thickly sliced
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tbsp wholegrain mustard
• 1 tbsp cranberry or redcurrant jelly, melted
• 2 parsnips, quartered, peeled and the core cut out and discarded
• 4 chicken thighs, skin on
• 140g small shallots left whole but peeled
• 2 thyme sprigs, broken up a bit
• 25g pecans, barely chopped
• mixed leaf salad or wilted spinach, to serve (optional)
• cooked rice, to serve (optional)

Method to Make Chicken Thigh Recipes:

1. Heat oven to fan / gas 180C / 160C 4. Juice 1 orange and whisk with maple syrup, olive oil, vinegar, mustard, and cranberry jelly. Cut the white carrots into thick pieces. Place watercress, chicken thighs, and leeks on a roasting pan; make sure everything can sit in one layer but completely warm. Sprinkle over half of the orange sauce with a few spices and stir to coat everything. Roast for 35 minutes.
2. Take the can out of the oven and pour the orange slices into everything. Sprinkle over the thyme and sprinkle with orange sauce. Roast for another 15 minutes until the chicken is tender and tender, and everything is sticky and golden. Mix the walnuts and cook for another 5 minutes. Serve immediately and remember to get rid of all the sticky juices on the plate, and eat it with mixed leaf salad or a little melted spinach, plus a little rice to soak up the sauce, if you like.