Stuffed Chicken Thighs with Ginger and Mandarin Sauce

 I am very pleased with this.  



  • 4 boneless skinless chicken thighs
  • 1 mandarin, preferably seedless
  • 2 tablespoons of chopped bacon
  • 1 teaspoon crushed garlic
  • 2 tablespoons ginger cordial concentrate
  • 1 tsp sugar
  • 2 tablespoons water
  • A dash of olive oil
  • A few grinds of pepper 
  • A pinch of salt
  • A pinch of mandarin zest


  1. Zest the mandarin, then peel and segment it. Remove any seeds with a sharp knife
  2. Fry the bacon pieces, add the garlic then four segments of mandarin, and leave to cool
  3. Lay the chicken thighs out on a board and pound them flat with a rolling pin or similar implement
  4. Place some bacon and a mandarin segment on each and roll them up.  (Fasten with a toothpick if you have some- I didn’t)
  5. Add to a greased baking dish and sprinkle with a little pepper and a drizzle of olive oil 
  6. Bake at 160 fanbake for around forty minutes
  7. While they are cooking make the sauce:


  1. Add the remaining mandarin segments, a pinch of zest, the ginger cordial, water, sugar and salt to a saucepan
  2. Bring to the boil and remove when the liquid goes syrupy
  3. Warm just before serving and pour over the chicken.

Served here with green beans, mashed potato and sauerkraut. I think I should have roasted some Brussels. 






About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Bacon, chicken, fruit, fusion, sauce. Bookmark the permalink.

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