ROAST SPICED ORANGE CHICKEN

Recipe Notes:

• I decided to debone the chicken in this recipe so that the marinade will be more readily (and rapidly) infused into the chicken flesh. But if you decided to skip this step, you could instead make several shallow cuts through the chicken skin (about ⅛ inch (3mm) deep into the flesh and 1 inch (25mm) apart) and this will achieve similar result.

• I would recommend that you use fresh orange juice to get the best flavour. I have not tried with concentrated orange juice from the store so I am not sure how this would turn out.

• I use garlic powder in the marinade mixture but you could substitute this with garlic paste of the same quantity.

• I am using a fan-forced oven at 180 deg.C to roast the chicken. If you have a conventional oven, the temperature would be 200 deg.C.

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INGREDIENTS FOR ROAST SPICED ORANGE CHICKEN

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(Serves 2-10 peoples)

✅️ 2 Pcs Chicken Whole leg (Maryland)

✅️ ⅓ Cup Fresh Orange Juice

✅️ ⅓ Cup Honey

✅️ 1 Tbsp Cooking Oil

✅️ 2 Tsp Garlic Powder

✅️ 2 Tsp Ground Coriander

✅️ 1 Tsp Ground Cumin

✅️ 2 Tsp Turmeric Powder

✅️ ¼ Tsp Salt

INGREDIENTS FOR ORANGE SAUCE/GLAZE

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✅️ Chicken Bones (from deboning 2 Maryland - refer above)

✅️ 1 Cup Fresh Orange Juice

✅️ 1 Cup Chicken Stock

✅️ 3 Tbsp Brown Sugar

✅️ 1 Tbsp Cooking Oil

✅️ 3 Wedges Dried Tangerine Peel

✅️ 1 Pc Shallots

✅️ 2 Cloves Garlic

✅️ 2 Tbsp Rice Vinegar

✅️ 2 Tsp Corn Flour, mix with 1 tbsp water

✅️ Salt, to taste

✅️ Pepper, to taste

METHOD OF PREPARATION:

1. Debone whole chicken leg. Marinate the chicken with the marinade ingredients. Place in the fridge for 4 hours, best overnight.

2. Remove marinated chicken from fridge. Allow this to rest for 30 minutes.

3. Pre-heat oven to 180 deg.C (fan-forced oven). Roast chicken in the oven (basting with pan juice after 15 minutes of cooking time) for 40 minutes or until golden and cooked through.

4. Prepare the orange sauce. Heat up a small pot for 3 minutes on low heat. Sauté (stir fry) shallots, garlic and chicken bones until brown. Add chicken stock, fresh orange juice, dried tangerine and bring to boil. Reduce heat to low, simmer for 20 minutes.

5. Discard chicken bones, shallots, garlic and tangerine. Add rice vinegar, brown sugar and corn flour mixture to orange sauce. Add salt and pepper to taste. Stir until sauce thickened to desired consistency.

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RECIPE PHOTO GALLERY