Aromatic citrus chicken
A flavourful chicken dish, so easy to prepare, and this cooking method keeps the chicken juicy. The combination of tomato paste, citrus, spices and tangy apricots is so good.
Ready in
2 hours (including marinating time)Serving size
Serves 6Ingredients
- 8-10 dried apricots, quartered
- ½ cup (125 ml) strong warm Rooibos tea
- 1 x 50 g (50 ml) sachet tomato paste
- 2 tbsp (30 ml) olive oil
- finely grated rind and juice of 1 orange (see tip)
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) finely grated lemon rind
- 2 cloves of garlic, crushed
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 4 tsp (20 ml) paprika
- 2 tbsp (30 ml) chopped fresh parsley
- 1,3 kg chicken breasts on the bone, excess fat removed (about 6-8 portions)
- 1 orange in the skin, cut into thin wedges
- black pepper to taste
Method
- Soak apricots in Rooibos tea for 20 minutes or until plump.
- Mix tomato paste, oil, both the citrus juices and rinds, garlic, spices and parsley together.
- Place chicken with apricots and any leftover Rooibos tea in a large mixing bowl. Pour the marinade over and toss well. Cover and marinate in the fridge for 1 hour.
- Preheat the oven to 180 °C.
- Spoon chicken with all the marinade into an oven dish. Place orange wedges in between the chicken and season with pepper.
- Cover with foil and roast for 30 minutes. Remove the foil and roast for another 15-20 minutes or until just cooked, but still juicy.
- Serve chicken and orange wedges with some of the sauce on a small portion of the sweet potato & bean mash. Or enjoy with any healthy side of your choice.
Tips
- When oranges are not in season, replace the orange juice with more strong Rooibos tea and add another 15 ml lemon rind. Replace orange wedges with 1 onion, cut into wedges.
- If the apricots are very dry, soak for 30 minutes.
Aromatic citrus chicken
This recipe is from the Dash Edition
Download the recipe book
