Honey-Orange Chicken

Ingredients

• 1.2 chicken, cut into portions
• 2.salt, pepper, Maggi Fondor, ginger and paprika, for seasoning; amounts to taste
• 3.flour, for dipping chicken
• 4.oil, for frying + ⅓ cup for pouring over before baking
• 5.480 gram apricot halves, canned; drain and reserve juice for sauce
• 6.0.25 cup sultanas
• 7.2 tablespoon orange marmalade, for sauce
• 8.0.5 cup honey, for sauce; tip: measure oil in cup first to ease pouring of honey
• 9.0.5 cup apricot juice, from the drained tin; for sauce
• 10.2 tablespoon lemon juice, for sauce
• 11.1 tablespoon soy sauce, for sauce
• 12.1 tablespoon orange rind, grated; for sauce
• 13.0.5 cup frozen orange juice concentrate, for sauce

Method

1. 1.Season chicken with salt, pepper, Maggi Fondor, ginger and paprika. Cover and leave in the fridge overnight.
2. 2.Dip the pieces in flour and fry lightly in a little oil.
3. 3.Place in a large enough dish to hold without overlapping.
4. 4.Pour over ⅓ of a cup of oil.
5. 5.Bake in 200°C (400°F) oven, uncovered, for 30 minutes. Baste often.
6. 6.Drain the 480 g tin of apricots, reserving ½ cup juice for the sauce.
7. 7.SAUCE: Boil together all sauce ingredients (marmalade, honey, apricot juice, lemon juice, soya sauce, orange rind and orange concentrate) for about 5 minutes.
8. 8.Surround the chicken with the drained apricot halves and ¼ cup sultanas, keeping them on the edge away from the chicken pieces — if placed near the chicken they will not glaze and crisp.
9. 9.Reduce heat to 180°C (350°F) and baste with ½ the sauce. Continue basting with reserved sauce for 45 minutes.
10. 10.The chicken must be crisp and golden.

Notes

• Nice dish to serve for a yom tov (Jewish festival). Easy to make and easy to serve.
• Maggi Fondor is a Swiss seasoning brand widely available in South Africa; substitute with Aromat or seasoned salt.
• Tip from original: measure the oil in the cup first before measuring honey — the residual oil helps the honey slide out easily.