Sticky orange chicken with parsnips, maple & pecans recipe | Good Food

Ingredients

• 2 blood oranges 1 juiced, 1 thickly sliced
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tbsp wholegrain mustard
• 1 tbsp cranberry or redcurrant jelly melted
• 2 parsnips quartered, peeled and the core cut out and discarded
• 4 chicken thighs skin on
• 140g small shallots left whole but peeled
• 2 thyme sprigs broken up a bit
• 25g pecans barely chopped
• mixed leaf salad or wilted spinach, to serve (optional)
• cooked rice to serve (optional)