Meals for under £10: Sangria chicken serves four

Sarah Raven's recipe for Sangria Chicken (Jonathan Buckley)

THIS Sarah Raven recipe is her version of a Yotam Ottolenghi recipe for marinated roast chicken with clementines.

Until she became a vegetarian, it was one of her daughter’s favourite meals, with the sweet, yet sharp flavour of citrus along with fennel and celery. It’s all the better with blood oranges.

You’ll Need:

Grated zest and juice of 2 blood oranges
Juice of a lemon
1 tbsp dark soft brown sugar
4 tbsp cold-pressed rapeseed oil
150ml fino sherry (or dry white wine)
1 tbsp Dijon mustard
Good pinch of flaky sea salt
1.3kg free-range chicken, jointed into
8 pieces, or equal weight in chicken thighs, bone in and skin on
1 celery head, sliced into 3cm wide diagonal slices
2 fennel bulbs, sliced
2 blood oranges, cut into thin slices
2 tbsp thyme leaves

Method:

In a bowl, mix together the orange zest and juice, the lemon juice, sugar, oil, sherry, mustard and sea salt. Put the chicken pieces, celery, fennel, orange slices and thyme into a roasting tray.
Pour over the marinade. Mix, then leave overnight in the fridge.
Preheat the oven to 200°C/gas mark 6.
Put the chicken in the oven and cook for an hour, basting a few times until the juices run clear and the skin is brown and crisp. Drain off the fat from the tray and pour the cooking liquid into a small pan. Reduce a little if too runny.
Serve the chicken with its gravy, with black or red rice and a green salad.

Recipe taken from Sarah Raven’s Good Good Food: Recipes to Help You Look, Feel and Live Well (Bloomsbury, £25). Photography copyright of Jonathan Buckley, 2016.

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