Sticky Orange Chicken Thigh With Garlic Rice & Mooli Slaw

Take your chicken out of the fridge, open the packet and let it air

Chop your orange[s] in half and cut 1 slice per person, then chop the remaining orange[s] into 2 wedges per person

Combine the juice of the orange wedges (reserve the rinds!) with your soy sauce, ketjap manis, honey, cornflour, ginger & garlic paste and half your white wine vinegar (you'll use the rest later!) – this is your orange sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Pat your chicken thighs dry

Once hot, add the chicken thighs, skin-side down and cook for 10 min or until the skins have browned and crisped

Peel and finely slice (don't chop!) your garlic

Once crisped, add the reserved orange rind to a baking tray

Top with the browned chicken (reserve the pan!)

Put the tray in the oven and cook for 12-15 min or until cooked through (no pink meat!) – this is your roast chicken & orange rinds

While the chicken is cooking, add the sliced garlic with a knob of butter to a medium pot with a lid and fry for 1-2 min or until fragrant

Add your white long grain rice with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat then reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed

Once cooked through remove from the heat and set aside (lid on) to steam until serving – this is your garlic rice

Return the reserved pan to a medium-high heat

Once hot, add the orange sauce and orange slices with 100ml [130ml] [175ml] cold water and your toasted sesame seeds, then bring to the boil

Once boiling, reduce the heat to medium and cook for 4-5 min further or until thickened

Once thickened, set aside for later – this is your sticky orange sauce

Combine your carrot & cabbage slaw mix with your mayo and the remaining white wine vinegar – this is your slaw mix

Once the chicken is cooked through, return the sticky orange sauce to a medium heat and add the roasted chicken (discard the orange rind!)

Give everything a good mix up and cook for 1-2 min or until warmed through – this is your sticky orange chicken