Roast chicken with oranges, chicory & spelt - Good Food Middle East

Ingredients

• 4 bone-in chicken thighs, skin on
• 100ml vermouth
• 1 tbsp olive oil
• 2 heads of chicory, halved
• 2 oranges, halved
• 200g pearled spelt, cooked with a bay leaf following pack instructions
• 1 tbsp chopped parsley
• splash of red wine vinegar (optional)
• 3 tbsp olive oil
• 4 small shallots, halved
• 2 thyme sprigs, leaves removed
• 1 orange, zested and juiced
• 2 garlic cloves, crushed
• pinch of red chilli flakes
• 2 tsp honey
• 2 tsp Worcestershire sauce