Fruity Chicken

I started out to make a Lemony Chicken Bake only to find that all the lemons were gone, so I used up the last of the  limes and oranges instead.

Fruity Chicken
(Serves 4)

citrus chicken and rice


8  chicken thighs
500g  carrots and parsnips – chopped into approx. 2” pieces
1  large onion, sliced
1 tbsp  light olive oil
3 tbsp.  honey
3 tbsp.  Devon Fire – onion, pepper and orange chutney
2 limes, zest & juice
2 oranges, zest & juice
3 tbsp. vermouth
1 tbsps.  tomato ketchup
1 tsps.  ginger – I used little packet of pre chopped ginger called One Shot
A handful of whole nuts – I used cashews.


  1. Brown the chicken thighs in the olive oil.
  2. Transfer to the ovenproof dish with a slotted spoon.
  3. Brown the onions.
  4. Transfer to the ovenproof dish.
  5. Add the carrots and parsnips to the dish.
  6. Stir the remaining ingredients together and add to dish.
  7. Put dish a pre heated 180oC over for about 30 minutes.
  8. Mix in nuts.
  9. Cook for another 10 minutes.
  10. Serve with Lemon Rice.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Marie

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