Ingredients

• 1 tbsp olive oil
• 1 garlic clove
• 1 tbsp paprika
• 1 tbsp wholegrain mustard
• 1 tbsp curry powder
• 1 orange
• zest only
• 2 chicken thighs
• bones removed
• salt and freshly ground black pepper
• 1 orange
• juice only
• 1 tbsp olive oil
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• 25g/1oz unsalted butter
• 100g/3½oz Brussels sprouts
• blanched
• 1 tbsp clear honey

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken rub
• place all the rub ingredients into a food processor and blend to a coarse paste.
• For the chicken
• season the chicken well with salt and freshly ground black pepper and rub over with the rub mixture.
• Heat the olive oil and butter in an ovenproof frying pan
• then add the chicken thighs and fry for one minute on each side.
• Pour over the orange juice and transfer to the oven to roast for 15-20 minutes
• or until the chicken is completely cooked through.
• For the Brussels sprouts
• heat the olive oil and butter in a frying pan. Add the Brussels sprouts and fry
• continuously shaking the pan
• for three minutes
• until golden all over.
• Drizzle over the honey
• season with salt and freshly ground black pepper and stir well.
• To serve
• place the Brussels sprouts onto a plate with the chicken thighs arranged over the top.