Orange Chicken Bake
 Tana Ramsay’s Real Family Food
Tana Ramsay
Yes, she is the “wife of.” And, like Nigella Lawson, Tamasin Day-Lewis, et al she is very photogenic. Advantages of marriage and genetics aside, Tana Ramsay knows how to feed a family Whether the simple pasta with mushrooms and bacon, porridge with almond roasted peaches or the more exotic slow-cooked Morrocan leg of lamb with lemon couscous, she presents food in a way that will captivate children. Amusingly she thanks Gordon for his patience and letting her use his kitchen after she had cracked the combination lock! Colour photos. Hardcover, 263 pp. $39.95.
6 white potatoes
3 leeks
salt and pepper
2 oranges, peeled and thinly sliced
1.3kg/3 lb chicken pieces (I favour skinless and boneless thighs)
dash of olive oil
3-4 sprigs of rosemary or thyme
90ml /3 fl oz orange juice
100ml /4 fl oz chicken stock
1. Preheat the oven to 350F
2. Peel the potatoes and cut into 21/2 cm, 1inch chunks. Remove the ends of the leeks and roughly chop.
3. Place the potatoes and leeks mixed together in the bottom of an oven proof dish (approx. 12 by 8 inches and at least 3 inches deep), sprinkling over a little seasoning. Place the orange slices on top of the leeks and potatoes then add on the chicken pieces. Drizzle over some olive oil and season again. Place the rosemary or thyme sprigs on the top then pour over the orange juice and chicken stock.
4. Bake in the over for approximately 1 1/4 hours. Check the chicken is cooked through before serving.
Serves: 6-8
Prep time: 20 minutes
Cooking time: 1 1/4 hours
Tip: Delicious served with crusty bread or rice.
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