A special dish for when you are in the orange mood, this oven dish with carrot fries, chicken and tangerine. Taste it!

1. Preheat the convection oven to 190°C.
2. Carrot fries: scrape the carrots, wash them under the tap and cut into fries. Put them in a large bowl.
3. Make the carrot dressing: scrub 1 tangerine thoroughly and grate the orange peel. Squeeze the (grated) tangerine over the bowl. Add 1 tablespoon oil, 1 tablespoon sultanas, the mandarin zest, freshly ground pepper and some thyme leaves (from 3 sprigs) and mix through the carrot fries.
4. Chicken thigh: mix 1 tablespoon oil with ½ teaspoon cumin and ½ teaspoon cinnamon. Coat the chicken with this. Good to know: chicken thigh is fattier than chicken breast, do not cut away the fat, this adds flavour and makes for tender chicken.
5. Peel 3 tangerines and cut them across.
6. Divide the chicken thigh and tangerine halves on a baking tray. Place the cinnamon sticks and sprigs of thyme in between. Bake for about 30 minutes.
7. Meanwhile, put the carrot fries in an oven dish. Place in the oven for about 20-25 minutes.
8. Divide the chicken, tangerine and carrot fries among the plates.

Menu suggestion: Delicious with baked baby potatoes and a fresh thyme-quark dip.