Orange Flavored Barbecue Chicken with Fresh Salad Recipe
Total Time: 55 minutes
Servings: 4
Cuisine: Continental
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| For the Chicken | Quantity |
|---|---|
| Chicken thigh | 1 piece |
| Fresh orange juice | 3 tablespoons |
| Red chili sauce | 1 tablespoon |
| Barbecue sauce | 2 tablespoons |
| Date syrup | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
| For the Salad | Quantity |
|---|---|
| Spinach leaves (Palak) – fresh & washed | 1 cup |
| Orange – cut into small segments | 1 whole |
| Apple – cut into diagonals | 1 whole |
| Orange juice (freshly squeezed) | 1 orange |
| Lemon juice | 1 tablespoon |
| Salt & Pepper | For seasoning |
| For the Baby Potatoes | Quantity |
|---|---|
| Baby potatoes – cut into halves | 1 cup |
| Butter | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Salt & Pepper | For seasoning |
Instructions
-
Prepare the Chicken Marinade:
In a mixing bowl, combine the fresh orange juice, red chili sauce, barbecue sauce, date syrup, black pepper powder, and a pinch of salt. Add the chicken thigh to this mixture and ensure it is well-coated with the marinade. Allow the chicken to marinate for at least 30 minutes, or longer if possible, to enhance the flavors. -
-
Boil the Baby Potatoes:
In a pressure cooker, add the baby potatoes and enough water to cover them. Close the lid and cook for one whistle. After the whistle, let the pressure release naturally. Once done, drain the potatoes and set them aside. -
Sauté the Baby Potatoes:
In a non-stick pan, heat the butter over medium heat. Add the boiled baby potatoes and stir-fry them for a few minutes until they begin to brown slightly. Season with salt, pepper, and dried oregano, and stir well. Keep the sautéed potatoes aside. -
Prepare the Salad Dressing:
In a small bowl, combine the freshly squeezed orange juice, lemon juice, a pinch of salt, and a sprinkle of pepper. Stir to mix well. Refrigerate the dressing while you cook the chicken. -
Cook the Chicken:
Heat a pan over medium heat and add a small amount of butter. Place the marinated chicken thigh into the pan. Cook the chicken for about 20 minutes, flipping it halfway through. During cooking, keep basting the chicken with the leftover marinade to keep it moist and flavorful. Continue to cook until the chicken is fully cooked through. -
Assemble the Salad:
While the chicken is cooking, prepare the salad. In a large mixing bowl, toss together the fresh spinach leaves, orange segments, and apple slices. Once ready, drizzle the prepared dressing over the salad and toss again to coat everything evenly. -
Serve:
Once the chicken is cooked, place it on a serving plate. Add the sautéed baby potatoes next to the chicken, and serve the fresh salad alongside. Enjoy your flavorful and nutritious meal!
Tips for a Perfect Meal:
- For an extra touch of flavor, garnish the salad with a few crushed nuts like almonds or walnuts for added texture.
- This dish pairs wonderfully with Couscous Raw Mango Salad, offering a refreshing contrast to the savory and tangy barbecue chicken.
- If you prefer a spicier kick, increase the amount of red chili sauce in the marinade, or sprinkle some chili flakes on the chicken while cooking.
This Orange Flavored Barbecue Chicken with Fresh Salad makes a delightful and healthy lunch or dinner option. The tangy, sweet marinade brings out the best in the chicken, while the salad and sautéed potatoes complement the dish with fresh, vibrant flavors. Perfect for a weekday meal that’s both satisfying and packed with goodness!
