Sunday, 29 May 2016

WHOLE ROASTED ORANGE & APRICOT GLAZED CHICKEN


A tangy taste that lingers on
1 whole chicken, cleaned and dried
45ml chicken spice
1small orange, peeled and cut into segments
10 dried apricots, optional
125ml apricot jam
rind and juice of 1 lemon
30ml garlic
10ml peri-peri
30ml chicken spice
10ml paprika
salt to taste

Preheat oven to 200ºC. Spray a Roasting Pan with cooking spray.
• Using kitchen towel pat dry the chicken.
• Rub the 45ml chicken spice over dried chicken inside and out.
• Place orange segments and apricots into chicken cavity.
• Mix remaining ingredients to make a basting sauce.
• Place chicken in a roasting pan and liberally brush with basting sauce.
• Cover chicken with foil, shiny side in, and bake for 30minutes in oven.
• Reduce oven temperature to 180ºC and roast covered for a further 30min.
• Remove foil and roast until golden, basting every now and again.
Garnish with orange wedges and serve with rice and roasted vegetables.

Courtesy of Shanaaz Parker

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