One-Pot Chicken

INSTRUCTIONS

• 1
  Preheat the oven to 180 °C.
• 2
  Cut the carrot into 0.5 cm thick slices. Finely chop the onion. Slice the garlic. Cut the zucchini lengthwise into quarters and then slice into 0.5 cm thick pieces. Grate the ginger and squeeze the juice onto the carrot.
• 3
  Generously salt and pepper the meat on both sides.
• 4
  Heat oil in a pot over high heat and sear the meat for 4 minutes until golden on the skin side. Then turn it over and sear for 1 minute until golden. Remove the meat, set it aside, and reduce the heat to half.
• 5
  Add the zucchini and carrot to the pot, stir, and cook for 2 minutes. Stir occasionally. Add the onion, stir, and cook for 1 minute.
• 6
  Add the garlic and ginger, stir, and cook for 2 minutes, stirring occasionally. Remove the pot from the heat and arrange the seared meat skin side up.
• 7
  In a saucepan over medium heat, dry roast the spice mix for 1 minute, stirring constantly, until fragrant. Be careful not to burn it!
• 8
  Add orange juice and broth to the spices, add honey and orange zest, and stir. Bring to a boil and pour into the pot with the chicken.
• 9
  Place the pot in the preheated oven and bake for 40 minutes. Before serving, stir in the chopped parsley.