Chef´s Choice – South African Recipes
Orange Chicken
Coming back from a marvelous trip to the Cape Provinces of South Africa and having enjoyed their wonderful cuisine, I want to share some recipes from this part of the world with my readers. Enjoy and have fun while cooking.
The cuisine of South Africa can be generalized as:
Cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people.
Cookery that emerged from several waves of colonisation and immigration introduced during the colonial period by white European people of Dutch (since 1652), German, French, Italian, Greek and British (since 1805~1820) descent and their Indo-Asian slaves or servants – this includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighboring colonial cultures such as Portuguese Mozambique.
Ingredients
1, 5 kg chicken thighs- 250 ml freshly squeezed orange juice
- 2 tbsp grated orange zest
- 80 – 100 ml honey
- 2 tbsp wholegrain mustard
- 3 tbsp soy sauce
- 1 tbsp fresh rosemary
- 2 tbsp brandy
Preparation
Preheat oven to 175° C (fan-assisted 160°C).
For the sauce mix all the ingredients (except the chicken pieces) in a sauce pan.
Simmer the sauce at medium heat until it thickens, stirring occasionally. Add more honey (or sugar) if you find it too sour.
Remove the sauce from the heat and add the brandy.
Put the chicken thighs side by side in a large enough oven-proof dish. Pour over most of the thickened orange sauce, keeping a little rest of it aside.
Loosely cover the dish with aluminum foil and bake the chicken for about 45 minutes.
Take off the foil, pour over the rest of the sauce and let the chicken pieces brown for about another 10 – 15 minutes.
