Ingredients

Method

• 1/2 cpu mayonnaise 
• 1 T curry powder 
• 2 t paprika 
• 1 t white pepper 
• salt a pinch 
• 4 free-range chicken Maryland portions (or 4 chicken drumsticks and 4 thighs, skin on and bone in) 
• 2 bunches spring onions 
• 1/3 cup fruit chutney 
• 3 garlic cloves, crushed 
• 1 T grated ginger
• 1 large orange, zested 
• coriander sprigs and steamed rice, for serving 

Method

Ingredients

1. Preheat the oven to 180°C on the fan setting. For the marinade, combine the mayonnaise, curry powder, paprika, white pepper and a decent pinch of salt in a bowl. Add the chicken pieces and toss to coat completely.

2. Cut the spring onions into pieces the width of your roasting dish, then place into the roasting dish. Lay the chicken on top of the onions, then roast for 25 minutes.

3. Meanwhile, combine the chutney, garlic, ginger and orange zest. Brush over the chicken pieces after their initial roast. Cut the zested orange into wedges and scatter around the dish.

4. Return roasting dish to oven for a further 25 minutes until the chicken is golden and cooked through.

5. Squeeze over the roasted oranges and serve the chicken and onions scattered with coriander sprigs. Best eaten with some rice and a drizzle of the pan juices.

Find more chicken recipes here

Extracted with permission from Food Trail South African recipesby Warren Mendes and published by Penguin Random House South Africa.