Honey & Ginger Braised Chicken with Blood Orange & Aubergine Rice

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
1 aubergine
2 spring onion
½ tsp chilli flakes
300g British Free Range chicken thighs
25g honey
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 blood orange
1 pak choi
80g brown rice

(100% Brown Rice)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	635Kcal
	501kJ	2658kJ
Fat	5.5g	29g
of which saturates	1.3g	6.7g
Carbohydrates	10g	55g
of which sugars	3.8g	20g
Protein	7.3g	39g
Salt	0.28g	1.5g
Fibre	2.3g	12g

Ingredients

1 blood orange (use half)
80g brown rice (use half)

(100% Brown Rice)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
1 aubergine (use half)
1 pak choi (use half)
0.5 tsp chilli flakes (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
25g honey (use half)
2 spring onion
150g British Free Range chicken thighs

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	639Kcal
	490kJ	2672kJ
Fat	5.4g	29g
of which saturates	1.2g	6.7g
Carbohydrates	10g	56g
of which sugars	3.8g	21g
Protein	7.2g	39g
Salt	0.27g	1.5g
Fibre	2.2g	12g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

Honey & Ginger Braised Chicken with Blood Orange & Aubergine Rice

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indonesian

Food group: Poultry

Honey, ginger and orange are the flavour heroes in this sticky-sweet chicken dish. Starring free-range British chicken thighs, braised in the oven until tender and juicy, along with leafy pak choi. Serve with fluffy brown rice, studded with gooey aubergine and infused in umami miso.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Bring a medium saucepan filled with salted water to a boil
Pull out a medium bowl, a medium baking dish, a sieve & a measuring jug

Boil & roast

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Dice the aubergine into 1cm chunks, then place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
Roast for 15-20 mins, turning once, until soft and golden

Do the prep

Meanwhile, trim and cut the pak choi into bite-sized pieces. Peel and remove all the piths from the orange and slice into thin discs. Dissolve the stock in the jug with 75ml water (40ml for 1 person)

Cook the chicken

In the medium bowl, toss the chicken with the ginger & garlic paste, honey, chilli flakes, 1 tbsp oil and a good pinch of salt
Place the pak choi and stock into the medium baking dish. Lay the chicken thighs and orange discs flat on top of the pak choi in the baking dish
Roast for 16 mins, until the chicken is cooked and the orange slices are golden

Final steps

Finely slice the spring onions
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear

Plate up

Once cooked, stir the aubergine and miso paste through the cooked rice, then share between bowls
Top with the chicken and pak choi, spooning over any cooking juices from the baking dish
Garnish with the spring onion