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.
Ingredients:
- Eight to ten dried apricots, quartered
- Half a cup of strong warm rooibos tea
- 1 x 50g of sachet tomato paste
- Two tablespoons of olive oil
- Finely grated rind and juice of one orange
- One tablespoon of lemon juice
- Two teaspoons of finely grated lemon rind
- Two cloves of garlic, crushed
- One teaspoon of ground coriander
- One teaspoon of ground cumin
- Four teaspoons of paprika
- Two tablespoons of chopped fresh parsley
- 1,3kg chicken breasts on the bone, excess fat removed (about 6-8 portions)
- One 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 one 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 to 20 minutes or until just cooked, but still juicy.
- Serve chicken and orange wedges with some of the sauce.
Recipe: Cooking From The Heart Dash Edition/ Pharma Dynamics
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