Sticky orange chicken with parsnips, maple & pecans - Good Food Middle East

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)