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Synalaf | Label Rouge Poultry

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Label Rouge chicken thighs marinated in orange and mangetout peas

Label Rouge chicken thighs marinated in orange and mangetout peas

Preparation time: 10 mn

Cooking time: 30 mn

Ingredients for 2 people:

  • 2 Label Rouge chicken thighs
  • 2 oranges
  • 200 g mangetout peas
  • sea-salt crystals and freshly ground pepper

To marinate

  • 1 clove of garlic
  • 1 tablespoon of olive oil
  • salt, pepper
  • 1 tablespoon of honey
  • juice of 1 orange
  • 1 teaspoon of orange flower water

Preparation:

  • Pre-heat the oven to 200°C (th.7). Crush the garlic, prepare the mixture to marinate the chicken in a bowl, pour evenly over the chicken thighs and cover with cling film. Place in the refrigerator while you prepare the oranges and the mangetout peas.
  • Peel the oranges, removing all the pith, and divide into segments. Cook the mangetout peas for 5 minutes in a pan of boiling salted water. Rinse immediately in cold water to keep them green, and then drain.
  • Arrange the chicken thighs in an oven dish, pour the juices they marinated in over them and cook for 20 minutes basting from time to time.
  • Add the orange segments and the mangetout peas, leave to cook for another 10 minutes.
  • Serve piping hot with a garnish of white rice.