Orange Chicken with Sun-dried Tomatoes
4 skin on chicken thighs and 4 drumsticks
1 t (5 ml) Ina Paarman’s Braai & Grill Seasoning1 T (15 ml) olive oil
1 medium onion, chopped
½ t (2.5 ml) Ina Paarman’s
4 garlic cloves, crushed
¾ cup (180 ml) water
1 x 25 g Ina Paarman’s
½ x 240 g Ina Paarman’s Sun-dried Tomatoes, use 3 T (45 ml) of the vinaigrette in which the tomatoes are packed
¼ cup (60 ml) fresh parsley, chopped2 cloves garlic, crushed
Use an ovenproof frying pan or ovenproof saucepan.
Place unseasoned chicken, skin down, into the cold frying pan. Lightly season the underside of the chicken portions with Braai & Grill Seasoning.
Put the pan on the stove, switch on the heat to medium and leave the chicken to heat up slowly, this helps to render the fat from the skin.
When the skin side is nicely browned, turn and brown the underside. Remove the chicken to a plate.
Add olive oil to the pan, sauté the onion, lightly seasoned with Green Onion Seasoning.
When beginning to brown, add the garlic and stir through.
Add, water, Liquid Chicken Stock and Sun-dried Tomatoes with the ¼ cup (60 ml) of vinaigrette. Bring to the boil.
Cut the one orange into 8 wedges. Keep on one side.
Remove the zest from the second orange, keep zest on one side.
Cut the zested orange in half and squeeze out all the juice.
Arrange the chicken, skin side up, in the sauce. Wedge the orange wedges skin side up, in between chicken portions. Pour the orange juice over the chicken. Pre-prepare to this stage or bake straight away.
Adjust oven rack to the middle position. Preheat the oven to 180°C. Oven bake covered with a lid or wet baking paper for 1 hour and 15 minutes.
Mix the Gremolata ingredients together and sprinkle over the dish.
Serve with rice and green vegetables of your choice.