Chicken with blood orange, sriracha sauce, fried rice and yogurt

Chicken is the most consumed meat in Sweden. Many eat chicken almost every day and even though we don't do that, we are still always looking for new recipes to try. In this recipe, the chicken is combined with blood orange and the spiciness of the sriracha sauce, giving it an exotic flavour. Served with fried rice and yoghurt is just perfect!

Go ahead and try yourself!

Time: 30 + 30 min. in the oven

Ingredients (4 people): 
4 chicken legs (~1 kg)
Basmati rice 
2 tbsp + 4 tbsp light soy sauce
1 ½ tbsp sriracha sauce (or chili sauce) 
3 tbsp of honey 
½ tbsp of canola oil 
2 fennel bulbs 
2 blood oranges
1 small bunch spring onions 
3 eggs 
70g baby spinach 
2 dl natural yoghurt 
Salt, pepper

1. Preheat oven to 225 ºC. Cook rice according to the package. Let cool on a large dish and mix with 2 tbsp of soy sauce.

2. Cut up the chicken legs and thighs and transfer to an oven dish. Whisk 4 tbsp of soy sauce, sriracha, honey and sesame oil. Brush the marinade over the chicken. Clean and cut the fennel into wedges. Add the fennel around the chicken.

3. Rinse one of the oranges and cut into slices. Squeeze 2 tbsp of juice from the other orange. Add orange slices around the chicken and pour over the orange juice.

4. Cook in the oven about 30 minutes, or until the chicken is cooked through (80 ºC internal temperature).

5. Clean and chop the spring onions. Whisk the eggs with 2 tbsp of water and 2 pinches of salt. Fry the eggs in a frying pan. Add the rice and onions and let cook 2-3 minutes. Adjust seasoning with salt and pepper. Stir in the spinach and remove from the heat.

6. Serve the chicken with rice, fennel and yogurt.