Ingredients
Gluten-free, Dairy-free, Egg-free, Nut-free option 
20 minutes preparation time + 40-50 minutes cooking time 
4 Orange, ginger & garlic chicken
- 2 tablespoons extra virgin olive oil
- Zest of 2 oranges (reserve the fruit for the salad)
- 1 tablespoon freshly grated ginger
- 3 large garlic cloves, freshly grated or crushed
- 1 kilo skinless, boneless chicken thighs (approx. 7-8 small-sized thighs within the kilo)
- 1/2 teaspoon sea salt
- Freshly cracked black pepper
Coriander vinaigrette
- 1 large bunch fresh coriander (about 1 1/2 cups packed, leaves and stems; reserve a small handful of leaves for the salad)
- 1 clove fresh garlic
- 1/4 cup extra virgin olive oil
- 4 tablespoons red or white wine vinegar
- 1 tablespoon maple syrup or honey
- Salt, to taste
Butter lettuce, avocado & orange salad
- 1 large head butter lettuce (or oakleaf, red leaf, or Boston bib), stalk removed, leaves washed and dried
- 2 oranges, peeled and sliced into 1 cm rounds
- 1 large ripe avocado, sliced into 1 cm slices
- 1/4 red onion, thinly sliced
- A small handful of fresh coriander leaves
- A handful of roasted cashews, roughly chopped
Method
Orange, ginger & garlic chicken
- In a baking tray, combine olive oil, orange zest, grated ginger, and garlic to form a paste.
- Add the chicken thighs, sprinkle with salt, and coat evenly in the marinade. (You could also marinate overnight or for a few hours in the fridge.)
- Preheat your oven to 200°C/390°F.
- Bake for 40 minutes, or 45-50 minutes if the thighs are larger (roughly 4-6 thighs per kilo instead of 7-8).
- Remove from the oven and let rest for 10-15 minutes before slicing.
Coriander vinaigrette
- Blend all ingredients in a blender until smooth and vibrant green.
- Transfer to a bowl or jar and set aside. (Can be made a day ahead and stored in a jar or container in the fridge.)
Butter lettuce, avocado & orange salad
- Arrange the lettuce, orange slices, avocado, red onion, and coriander leaves on a large serving platter.
To assemble
- Slice the chicken thighs into thick slices and arrange over the salad.
- Drizzle over spoonfuls of the vinaigrette, reserving any extra to serve on the side.
- Scatter the chopped roasted cashews over the top.
- Finish with a sprinkle of flaky salt and freshly cracked black pepper.
NOTES
- Nut-Free Option: For a nut-free version, replace the cashews with toasted pepitas or sunflower seeds, or simply omit them.
- Chicken Marinade: You can mix the marinade with the chicken directly in its baking tray the night before or the morning of cooking. Just cover and refrigerate until you’re ready to bake.
- Leftover Vinaigrette: Any leftover dressing can be stored in a jar or airtight container in the fridge for up to 5 days. It’s delicious on eggs, salads, and rice bowls.
- Chicken Thigh Size: Cooking time can vary depending on the size of the chicken thighs. If the thighs are larger (4-6 thighs per kilo), you may need to increase the cooking time to 45-50 minutes. Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
- Coriander Vinaigrette: This vinaigrette can be made a day in advance and stored in the fridge. Just give it a good shake or stir before using to re-emulsify the ingredients.
- Salad Customisations: Feel free to swap butter lettuce with any other soft-leaf lettuce like oakleaf or Boston bib. You can also add in more salad greens, like baby spinach or rocket.
- Seasoning: If you prefer a bit of heat, add a few thin slices of fresh chili to the salad or sprinkle chili flakes over the chicken.
- Serving Suggestions: This dish is great served on its own as a light meal or can be paired with crusty bread, steamed rice or potatoes.
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