Want to serve something a little different this year? This Sticky Orange Glazed Christmas Plant Chicken is perfect for your festive table. Daring Original Plant Chicken Pieces marinated in a zesty blend of orange zest, cider vinegar, and brown sugar, and warm spices like cinnamon, allspice, ginger, and a hint of star anise. Roasted to a deep golden brown, the Plant Chicken marinade becomes a delicious sticky glaze that’s sweet and tangy.
4Serves
20 minCook
15 minPrep
Serving and garnishes
2 oranges , cut into wedges or halved then sliced
Leafy greens – like endive, watercress, for the bed
Serving suggestion: Spread leafy greens on a platter, and pile onto the sticky Plant Chicken. Decorate with orange slices or wedges and a few whole star anise.
Marinate the Daring Plant Chicken. Combine all the marinade ingredients into a jug. Pouring it into the Daring pouch , reseal the pouch and massage to coat the pieces. Marinate for 24 hours (or 3-12hrs if the Daring is thawed).
Preheat oven to 400°F. Line a tray with foil then parchment paper.
Scatter the Daring Plant Chicken across the tray, pouring over any remaining marinade liquid and roast 10 minutes.
Remove from the tray from the oven and baste the Plant Chicken with pan juices 2 or 3 more times until the chicken is deep golden and sticky. At first, the juices will be watery but in the final 10 minutes or so, they will thicken and darken. Once this happens, baste more frequently.
Before plating up, baste again with the sticky juices.
