Jubilee Ginger and Orange Chicken

It will soon be time to hang out the bunting, put out the trestle tables and unfurl those flags!  You’ll be wanting some delicious recipe ideas too so we’ve enlisted the help of Valentine Warner to come up with some great recipe ideas that are ideal for street parties.

Valentine’s Jubilee Ginger & Orange Chicken features Belvoir Ginger cordial in a sophisticated zingy marinade for chicken drumsticks giving a nod to the original coronation chicken.

Serves 4 Prep time Bake time
Jubilee Ginger and Orange Chicken

Ingredients

  • 8 chicken drumsticks or 12 wings
  • 200ml Belvoir Ginger cordial
  • Juice of 4 oranges
  • Rind of 1 orange taken off with a vegetable peeler then finely julienned
  • 1 good tsp of Colman’s mustard powder
  • 6 whole peppercorns
  • 1 large thumb of fresh root ginger peeled and thinly sliced then stacked and thinly julienned
  • 1 tsp cider vinegar
  • Half a bag of fresh watercress leaves

Method

  1. Put the orange rind in a small pan, cover with water & bring to the boil. Cook for 1 minute. Tip away the water and leave the rind to cool.
  2. In another pan pour in the ginger cordial, followed by the juice, mustard powder and peppercorns. Bring up to a rapid boil & reduce over approximately 15 minutes, the mixture wants to be only marginally less thick than cough syrup, but syrupy none the less. Stir in the shredded ginger & orange peel.
  3. Take the drumsticks stab them all over with the point of a knife. Put in a bowl & cover with the ginger & orange marinade. Leave for an hour in the fridge turning once.
  4. Pre-heat the grill to full. Salt the chicken all over and lay them on an oven tray. Give the tops of the drumsticks a brush with excess marinade, making sure some of the rind lies on top of the chicken & drizzle with a little sunflower oil.
  5. Put under the grill for 10 minutes, they want to be well browned, almost burnt in places, turn the chicken over & paint the other side with marinade, with more orange & ginger strands. Tip the remaining syrup into the bottom of the pan or tray & cook for a further 10 minutes on this side. The marinade in the bottom of the tray will reduce, darken and get increasingly sticky.
  6. Transfer the chicken to a serving dish rolling them in the syrup one more time, arrange in the dish with watercress, making sure any remaining syrup has been poured over the chicken.  This dish is great eaten hot or cold.