Chicken sours

The lime, orange and jalapeño flavours work together brilliantly here. The chicken “sours” from the citrus, and is given a good thwack of jalapeño for heat and honey for stickiness. Basting is important during the cooking time to retain moistness, improve the finished glaze and to boost flavour in the cooked meat. Elbows on the table, arm yourself with a pile of paper napkins and set about your work – drumsticks and wings are tackled differently. A bowl of cooked rice on the side would be ideal.

SERVES FOUR INGREDIENTS

1kg chicken drumsticks and/ or wings

1 tsp salt

2 small unwaxed oranges 1-2 jalapeños or other green chillies, finely chopped 3 cloves of garlic, peeled and finely chopped

2 tsp runny honey

2 tbsp vegetable oil Juice of 1 juicy lime Freshly ground black pepper

METHOD

Preheat the oven to 200C/180C fan/Gas 6.

Season the chicken with the teaspoon of salt, and with plenty of coarsely ground pepper. Place on a baking tray.

Grate the zest and squeeze the juice from 1½ of the oranges; finely slice the remaining half an orange.

Combine the chilli, garlic, honey, oil, lime and orange zest and juice in a bowl, then brush it over the chicken drumsticks and/or wings.

Arrange the orange slices on the tray with the chicken and bake for about 40-45 minutes, until the chicken is cooked through and nicely glazed all over. From time to time, stir the juices in the pan up and over the chicken, basting as you do so. Serve immediately.

Recipe from New Kitchen Basics by Claire Thomson (Quadrille, £25)