Recipe Phillippa Cheifitz

House and Leisure Food - - HL FOOD -

12 chicken thighs 1 small onion, chopped ½t ground cin­na­mon ½t ground car­damom ½t turmeric ½t pa­prika 3T sun­flower oil rind and juice of 3 or­anges rind and juice of 1 le­mon 1 cup chicken stock 1–2T honey salt and milled black pep­per,

to taste

for serv­ing

bas­mati rice mix of steamed baby squash

Serves 6–8

Pre­heat the oven to 180°C. Wash, trim and dry the chicken pieces and sea­son. Pound the onion and spices to­gether and mix them with the oil to form a paste. Rub this all over the chicken pieces and un­der the skin.

Ar­range in a sin­gle layer in a lightly greased roast­ing pan. Roast for 45 min­utes or un­til ten­der. Pour boiling wa­ter over the cit­rus rinds and drain. Sim­mer the rinds in the stock and honey for about 10 min­utes or un­til very ten­der. Mix to­gether with the cit­rus juices and pour over the chicken. Cook for a fur­ther 10 to 15 min­utes or un­til glazed and nicely browned. Sea­son to taste and serve with bas­mati rice and a mix of steamed baby squash.

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