Marinated Chicken Legs with Sugar Peas

Preheat the oven to 200 °C. Squeeze the garlic clove and mix it with the remaining marinade ingredients in a shallow baking dish. Pour in the drumsticks and turn a few times to coat the other side. Cover with plastic wrap and marinate in the refrigerator. Meanwhile, prepare the oranges and sugar snap peas.

Remove the peel from the oranges generously and fillet them. Blanch the sugar snap peas for 5 minutes in boiling hot salted water. Rinse under cold running water to retain their fresh green color. Drain well.

Place the chicken legs in an ovenproof dish and pour the marinade over them. Roast in the oven for 20 minutes, basting occasionally with the marinade. Add orange fillets and sugar snap peas and cook for 10 min.

Serve very hot. Serve with long grain rice.

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