Spicy orange chicken with baked vegetable parcels These baked vegetable parcels are mouth watering accompanied by spicy orange chicken on a bed of veg - this dish is sure to become a family favourite! Main Print this recipe Details Serves: Serves 4Number of ingredients: 11 IngredientsTo prep: 15 Minutes PrepTo cook: 30 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1699kJProtein: 33.9gFat (total) : 9.8g- Saturated Fat: 2.4gCarbohydrate (total): 40.6gFibre: 9.9gSodium: 266mg Ingredients 8 chicken lovely legs (800g) or skinless drumsticks, trimmed of fat Juice of 2 oranges (200ml) 4 cloves garlic, crushed 1 tablespoon ground cumin or coriander Freshly ground black pepper, to taste 1 tablespoon honey Grated rind of 1 orange 700g pumpkin, peeled, cut into 1cm cubes 500g sweet potato, peeled, cut into 1cm cubes 1 red onion, sliced into wedges 440g can no-added-salt chickpeas, drained and rinsed Method Preheat oven to 200°C (180°C fan forced). Divide orange juice, garlic, cumin/coriander and pepper evenly between two cups, stir to combine. Add honey and rind to one cup for chicken marinade. Place chicken in a medium sized baking dish, pour honey marinade over and toss to coat chicken. To make vegetable parcels, cut four 50cm lengths of both baking paper and foil. Place foil on a flat surface, top with baking paper. Divide the pumpkin, sweet potato, onion and chickpeas amongst the parcels. Pour 1/4 marinade on each parcel. Fold the long sides of baking paper and foil over filling to enclose, tuck short sides under to seal. Place parcels on a tray and bake with chicken, uncovered, for 15 minutes. Turn legs over and cook for a further 15 minutes until chicken is browned and cooked through, and vegetables are tender. Divide chicken between plates, spoon over any pan juices. Add a vegetable parcel to be opened on the table, or spoon vegetables and sauce onto plates. Serve immediately
