ORANGE BAKED CHICKEN

Cook the chicken with or without the skin, whichever way you
like it.
6–8 chicken pieces
1⁄2 mug of orange juice
1onion
2 tbsp soy sauce or Worcestershire sauce
2 tbsp tomato purée
1 tsp coriander
1tsp coriander leaf
1tsp sugar
Oil
Butter
Method
1. Take a sheet of kitchen foil big enough to cover the bottom of
a large ovenproof dish with enough foil around the sides to fold
over and make a parcel once the chicken is inside.
2. Warm a little oil in a large frying pan; brown the chicken pieces
on all sides, then transfer to the foil-lined dish.
3. Add some butter to the pan and let it melt and brown to the
point where it’s nearly foaming then put the finely chopped
onion in the pan with the coriander and coriander leaf and fry
for a minute or two until soft but without colour.
4. Add the orange juice, tomato purée, soy (or Worcestershire)
sauce and sugar, stir well and bring to the boil.
5. Pour the sauce over the chicken, cover with the foil and cook on
Gas Mark 3 (170ºC) for about 1 hour, spooning the sauce over
the chicken on the plate at the end.
6. Serve with fried potatoes and green vegetables.