Sticky Thai Orange Peanut Chicken

Preheat oven to 180° C (fan forced).

Orange Peanut Sauce

• 150g marmalade
• 75g smooth peanut butter
• 120ml soy sauce
• 3 tbsp brown sugar
• 2 tbsp cornflour
• 1 tsp chilli powder
• 2 tbsp tomato sauce
• 1 tsp fish sauce
• 120ml orange juice
• 35g roasted peanuts, roughly chopped
• zest from one orange

Heat a saucepan and add all of the sauce ingredients.

Stir and mix together and simmer for a few minutes until a thick stick sauce forms. Set aside to cool.

Chicken Spice Mixture

• 1 tsp ground ginger
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp olive oil
• 8 chicken thigh fillets

In a bowl combine all spice mixture ingredients and mix together.

Add chicken thighs and coat well.

Cooking the chicken

• 1 orange sliced in quarters
• 1 spring onion thinly sliced
• long grain white rice

Transfer chicken thighs to a frying pan and cook for about 5 minutes, just until outside of chicken turn white.

Transfer thighs to a baking tray and cover with thai orange peanut sauce. Spread the sauce evenly over the thighs.

Squeeze juice from quartered orange over the chicken thighs and add quarters into baking dish with the chicken.

Bake for 15 minutes or until chicken is cooked.

Slice chicken and place on a bed of rice. Spoon orange sauce over the chicken and garnish with spring onion and orange wedge.