Sticky chicken

By admin
26 August 2010

Serves 4

Preparation time: 10 min

Cooking time: about 40 min


1 large chicken, cut into 8-10 pieces

salt and freshly ground black pepper

about 60 ml (¼ c) olive oil

1 garlic bulb, halved

5 sprigs thyme

30 ml (2 T) red-wine vinegar

30 ml (2 T) dark soy sauce

60 ml (¼ c) honey

2 ripe oranges, peeled and diced

1 orange, with rind very thinly sliced

30 ml (2 T) finely chopped Italian parsley


1 kg potatoes, peeled

30 ml (2 T) butter

8 spring onions, finely chopped

100 ml double cream

100 ml full-cream milk, plus extra if necessary

salt and freshly ground black pepper

parsley to garnish


Season the chicken with salt and pepper. Heat the oil in a large pan and brown the chicken pieces a few pieces at a time, with the garlic and thyme. Pour the vinegar over the chicken pieces in the pan and cook until it has evaporated.

Add the soy sauce and honey, stirring until well blended. Add a little water and the orange pieces to the pan, arrange the orange slices on top of the chicken pieces and bring the mixture to the boil. Reduce the heat and simmer for 30 minutes or until the sauce is syrupy.


Cook the potatoes in salted water until soft. Drain and mash with a potato masher. Stir in the butter and spring onions. Heat the cream and milk in a small saucepan and add the mixture to the mashed potatoes, stirring until well blended, season to taste. Transfer the chicken to a serving dish, garnish with parsley and serve with the creamy mashed potatoes.

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