TANGY VINEGAR CHICKEN WITH CRANBERRIES AND ORANGE
Gluten Free | Diary Free | Nut Free
Type
Main
Serving:
4
Total time:
4h 30 mins
INGREDIENTS
Chicken:
• 500g of bone-in chicken leg
• 50g of cranberries: fresh or frozen
• 2 oranges
• 2g of fresh thyme & rosemary
• 2 cloves of garlic, sliced.
• 1 medium onion, sliced.
• 400ml of chicken broth
• 10g of salt
• 2g of onion powder
• 2g of garlic powder
• 1g of black pepper
• 1g of paprika
Chicken broth:
• 2kg chicken bones
• 250g carrot
• 250g onion
• 250g celery or celeriac
• 30g salt
INSTRUCTIONS
Chicken Broth:
•Wash all chicken bones with cold water. Roughly cut the vegetables and cover them with cold water.
•Simmer in a pot for approximately 4 hours, then strain.
Chicken:
•Peel one orange, discarding the white piths.
•Zest the orange's peel.
•Slice the other orange.
•Layer the onion, sliced orange, garlic cloves, cranberries, fresh thyme, and rosemary into the Beko Air Fryer.
•Drizzle olive oil over the chicken and season with salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
•Place the chicken skin side up for roasting. Arrange the onion, remaining orange and zest, garlic, and cranberries around and in between the chicken.
•Add enough broth so that the chicken is just barely touching the liquid (not submerged).
•Roast for about an hour at 185°C.
Recommended Beko appliances
FRL 5388 B ExpertFry
Less Oil Cooker
With its 8.5L, large capacity, Beko FRL 5388 B ExpertFry EF 7100 enables you to cook for up to all the family, making it perfect for healthy and substantial Ramadan tables!
