12 chicken thighs
1 small onion, chopped
1/2t ground cinnamon
1/2t ground cardamom
3T sunflower oil
rind and juice of 3 oranges
rind and juice of 1 lemon
1 cup chicken stock
salt and milled black pepper, to taste
mix of steamed baby squash
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.
Recipe Phillippa Cheifitz
This recipe originally appeared in our 2014 Food Issue
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