No need to wing it with these recipes

SPICED ORANGE ROAST CHICKEN

Serves 8

8 chicken thighs

grated rind of 1 orange

80ml orange juice

80ml honey

15ml olive oil

2 cloves garlic, crushed

10ml ground coriander

5ml ground cumin

2ml turmeric

1 orange, sliced

Place the chicken into an ovenproof casserole.

Combine all the ingredients except the sliced orange. Mix well. Pour over chicken and set aside to marinade for about an hour.

Place an orange slice on top of each chicken thigh and roast at 180?C for 30-40 minutes until golden brown and cooked through.

Remove from oven. Place chicken on a serving platter and keep warm.

Pour remaining sauce into a small saucepan and boil rapidly until thick and syrupy. Pour over chicken and serve.

YUMMY DRUMSTICKS

Makes 8

8 chicken drumsticks

seasoned flour for dusting

15ml olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

30ml honey

60ml tomato sauce

50ml Worcestershire sauce

5ml mustard powder

a few drops of Tabasco sauce

Lightly dust the drumsticks with some flour and place on a roasting tray.

Heat oil in a small saucepan and cook the onion until soft. Add the remaining ingredients and simmer for 2-3 minutes.

Brush the drumsticks liberally with this mixture and roast in the oven at 180?C for 30-40 minutes turning frequently until cooked through and thoroughly sticky.

Delicious served hot or cold.


THAI ROAST CHICKEN

Serves 4

1 stalk lemongrass, roughly chopped

1 onion, roughly chopped

2 cloves garlic, crushed

10-15ml green curry paste

15ml grated fresh ginger

30ml lime or lemon juice

30ml fish sauce

250ml coconut milk

60ml chopped coriander

1 whole chicken

30ml peanut oil

Place all ingredients, except chicken and peanut oil, into a mini chopper or blender and process until smooth.

Put chicken in a deep bowl, pour marinade over and rub into the chicken. Set aside for at least 1 hour or overnight.

Place the chicken onto a rack in a roasting pan, pour marinade in underneath the rack. Brush with the peanut oil and roast at 180?C for 40-45 minutes until chicken is cooked through and skin is crispy. Baste occasionally with marinade.


PORTUGUESE CHICKEN WITH POTATOES

Serves 4

1 whole chicken spatchcocked

Marinade

1 whole head of garlic

rock salt

3-5ml peri peri (chilli powder)

'ml oil

90ml white wine vinegar

250g baby potatoes, peeled

Crush garlic with the rock salt in a pestle and mortar to form a paste. Mix in the peri peri, oil and vinegar.

Spread this over the chicken and leave to marinate for an hour.

Place chicken, breast side down, onto the rack of a roasting tray. Spoon over some marinade and roast at 180?C for 30-40 minutes.

In the meantime boil the potatoes in salted water until just soft and drain well. Remove chicken from the oven and add the potatoes to the juices in the pan.

Replace rack and replace chicken, this time breast side up. Spoon over any marinade.

Return to oven and roast for another 40-50 minutes until golden brown and crispy. Remove chicken from the oven and keep warm.

Return pan to the oven to crisp up the potatoes, about 10-15 minutes.

Note: To spatchcock a chicken, cut down the one side of the backbone to open out. Cut down the other side of backbone to remove the bones. With the palm of your hand press down on the breast to flatten the chicken.

MUSTARD AND GINGER GLAZED CHICKEN

Serves 4

4 chicken breasts on the bone

30ml lemon juice

50ml olive oil

a few sprigs of thyme

Glaze

45ml wholegrain mustard

1 clove garlic, crushed

15ml grated ginger

15ml soy sauce

15ml lemon juice

15ml honey

Combine the chicken with the lemon juice, olive oil and thyme and leave to marinade for 1 hour.

Combine all the ingredients for the glaze.

Remove chicken from marinade and cook on the braai.

Brush frequently with the glaze until cooked.

• This article was originally published on page 15 of The Star on November 19, 2009

Source : Babynet