Mandarin Ginger Chicken with Rice + Asian Greens

It’s juicy, fresh, fragrant and packed with flavour. The mandarins become soft and slightly jammy in the oven, creating the most delicious sweet citrusy sauce alongside plenty of ginger, chilli and lime.

And can we take a moment for the Good Buzz Mandarin Yuzu Kombucha? It adds the most beautiful citrus tang and depth of flavour. Honestly, if you haven't tried Good Buzz yet... where have you been hiding? Unlike a lot of kombuchas, it actually tastes good (really bloody good), is made with real ingredients and doesn't have that overly vinegary flavour that puts so many people off.

Serves 4–6

Ingredients
6 chicken thighs
2 tbsp olive oil
1 tsp ground turmeric
1/2 tsp chilli flakes
2 tbsp fish sauce
2 1/2 tbsp honey
2 tbsp rice wine vinegar
2 tbsp tamari
3 tbsp Good Buzz Mandarin Yuzu Kombucha
2 tbsp grated ginger
1/2 red chilli, finely sliced
4 mandarins, peeled and cut into thirds through the centre
1 bunch spring onions, ends removed and cut into thirds
1 tsp flaky sea salt
Freshly ground black pepper
Juice of 1 lime

Sautéed Greens
Broccolini
Pak choy or bok choy

To serve
Fresh coriander
Rice

Method

Preheat the oven to 200°C fan bake.

Add the chicken thighs to a bowl with the olive oil, turmeric, chilli flakes and 1 tbsp fish sauce. Season generously with flaky sea salt and black pepper and toss well to coat.

In a baking dish, whisk together the remaining fish sauce, honey, rice wine vinegar, tamari, kombucha and grated ginger. Add the sliced chilli, mandarins and spring onions and toss through the sauce. Spread the mandarin mixture out evenly, then place the chicken thighs on top.

Bake for 35–40 minutes or until the chicken is golden and sticky and the mandarins are soft and slightly caramelised. Finish with lime juice.

Meanwhile, sauté the broccolini and pak choy until just tender and vibrant green.

Serve the chicken over rice with the greens, plenty of sauce and fresh coriander scattered over the top.