The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey & Ginger Braised Chicken with Blood Orange
miso aubergine rice, spring onions, tatsoi.
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- ½ tsp chilli flakes
- 3 spring onion
- 50g honey
- 2 blood orange
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g tat soi
- 2 aubergine
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 160g brown rice (brown rice (100%))
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 579
Protein: 39g
Carbs: 52g
Fat: 23g
Honey & Ginger Braised Chicken with Blood Orange
miso aubergine rice, spring onions, tatsoi.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a half-kettle. Trim and roughly chop the tat soi. Dissolve the stock cube in a jug with 200ml boiling water. Place the tat soi and stock in a medium baking dish. Peel and remove all pith from the orange and slice into thin discs.
- In a bowl, mix the chicken with the garlic ginger paste, honey, chilli flakes, 1 tbsp oil and a good pinch of sea salt. Lay the chicken on top of the tat soi then place the orange discs on top. Place in the oven and cook for 25-30 mins, until the chicken is cooked and the orange slices are golden.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Dice the aubergine into 1-2cm cubes. Place on a lined baking tray and drizzle with 1 tbsp oil, sea salt and black pepper. Cook for 15-20mins, turning once, until golden and soft. When cooked, toss with the miso then mix into the cooked rice.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Trim and finely slice the spring onion. Serve the chicken, tat soi and cooking juices in bowls alongside the aubergine rice. Sprinkle with spring onion.
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