1 large orange
750g of chicken thighs, wings, and breast, cut into pieces
1/2 cup Port wine
2 tablespoons jaboticaba jelly
2 1/2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
Salt and black pepper to taste
1 large orange
750g of chicken thighs, wings, and breast, cut into pieces
1/2 cup Port wine
2 tablespoons jaboticaba jelly
2 1/2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
Salt and black pepper to taste
Preheat the oven to 250°C (very hot)
Cut 2 thin slices of orange and cut each slice in half
Rake off the peel to get 1/2 tablespoon and squeeze out 2 tablespoons of juice
Set aside
Slide your fingers under the skin of each chicken piece and place a half-slice of orange under each one
Season with salt and pepper
Place the chicken in a baking dish and put it in the oven for 15 minutes
While this is cooking, mix the Port wine with the jaboticaba jelly and orange juice in a small pan
Heat over medium heat until the jelly melts
Cook for 8 minutes until the sauce thickens slightly
Remove from heat, add the Dijon mustard and apple cider vinegar
Brush the chicken with the sauce and continue baking until the liquid runs clear when pierced with a fork
Arrange the chicken pieces on plates
Place the sauce over the top and serve immediately
Serves 2 portions
446 calories per serving.
