Use separate thighs and drumsticks if you can’t find quarters (thighs and drumsticks in one piece). The chicken can also be cooked in a wok on the stove.
6 chicken quarters 180 ml (¾ c) soy sauce 125 ml (½ c) rice vinegar or apple cider
vinegar 6-8 garlic cloves, crushed 1 onion, chopped 30 ml (2 T) Sugalite 4 bay leaves 5 ml (1 t) whole black peppercorns 45-60 ml (3-4 T) oil for browning green salad (recipe in tip below) and lime
or lemon wedges to serve
1 Preheat the oven to 180 °C. 2 Mix the chicken pieces with the rest of the ingredients except the oil. Marinate for 30 minutes. 3 Heat the oil in a large saucepan. Remove the chicken from the marinade (reserve the marinade) and brown in the oil one piece at a time. 4 Put the chicken in an ovenproof dish, add the marinade and 250 ml (1 c) water, cover with a sheet of aluminium foil and roast for 30 minutes. Remove the foil and roast for another 10 minutes. 5 Serve with the green salad and lime or lemon wedges.
Preparation time: 10 minutes Marinating time: 30 minutes Cooking time: 50 minutes