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Baked Orange Chicken
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The zesty orange glaze gives a lovely fresh flavour to the chicken portions.
Serve with 200g basmati rice, cooked according to the pack instructions in chicken stock. Add 2 tablespoons of pine kernels to the rice for the last 5 minutes of the cooking time. Drain and stir in a knob of butter and some flat leaf parsley.
160g bag Waitrose Nantaise Salad with a lemon juice and olive oil dressing.
This recipe was first published in June 2003.