Slow-cooked chicken thighs with orange, radish and honey from Dom in the Kitchen by Dominic Franks

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Notes about this recipe

  • Agaillard on February 21, 2026

    I cooked exactly as instructed, but I thought the vegetables were too dry, almost like dehydrated, and the chiclen skin not crispy enough. I finished the skin with a quick 5-10 minutes at 200 celsius and it was great. The combinatuon of ingredients works unsurprisingly quite well. I peeled the oranges and from the pic, looks like I shouldn't but didn't make much difference. I think however, that adding stock or orange juice in the pan would help keep everybody hydrated. Overall will unfortunately not likely make again.

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