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
- Zest the mandarin, then peel and segment it. Remove any seeds with a sharp knife
- Fry the bacon pieces, add the garlic then four segments of mandarin, and leave to cool
- Lay the chicken thighs out on a board and pound them flat with a rolling pin or similar implement
- Place some bacon and a mandarin segment on each and roll them up. (Fasten with a toothpick if you have some- I didn’t)
- Add to a greased baking dish and sprinkle with a little pepper and a drizzle of olive oil
- Bake at 160 fanbake for around forty minutes
- While they are cooking make the sauce:
- Add the remaining mandarin segments, a pinch of zest, the ginger cordial, water, sugar and salt to a saucepan
- Bring to the boil and remove when the liquid goes syrupy
- 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.