Crunchy Orange Curried Chicken with Potatoes and Spinach Salad

  • prep time15 min
  • total time 15 min
  • serves 4
Sandi Richard
Sandi Richard

Preheat oven to 350? F.

28 Ratings
Directions for: Crunchy Orange Curried Chicken with Potatoes and Spinach Salad


Crunchy Orange Curried Chicken

½ cup unsweetened orange juice

2 Tbsp brown sugar

2 Tbsp liquid honey

1 Tbsp Dijon mustard

1 to 2 boneless, skinless chicken thighs (800g)

2 tsp curry powder

1 tsp pepper

1 tsp Mrs. Dash Table Blend seasoning

1 cup corn flake crumbs

20 to 24 baby potatoes (or 4 large potatoes cut)

1 Tbsp olive oil

Spinach Salad

12 oz (350g) baby spinach

2 oranges

Salad Dressing

¼ cup lowest fat mayonnaise

¼ cup French vanilla yogurt (low-fat)

¼ tsp poppy seeds

Croutons (optional)


Crunchy Orange Curried Chicken

1. Combine orange juice, brown sugar, honey and mustard in small bowl. Stir.

2. Place thighs (unravelled) in a large shallow oven proof pan. Squish them together.

3. Spoon all the sauce evenly over chicken pieces.

4. Sprinkle with spices and corn flake crumbs in that order.

5. Bake in oven for 50 minutes.

6. Slice potatoes into bite size chunks and add to a different oven-safe pan.

7. Drizzle with olive oil and toss until well coated.

8. Sprinkle with spice.

9. Place in oven beside chicken.

10. When timer rings for chicken all is ready.

Spinach Salad

1. Place washed and dried spinach in salad bowl.

2. Slice orange wedges and toss into greens. Set aside in fridge.

Salad Dressing

1. Combine mayonnaise, yogurt and poppy seeds in a small bowl in that order. Stir to blend using a whisk or a fork until smooth. (Add a little of 1% milk if thinner dressing is desired).

2. Set aside on table.

See more: Potatoes, Quick and Easy, Poultry, Citrus, Bake, Main, Dinner, Chicken

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