Serves 6
The flavour of this traditional South African dish will improve if pre-prepared in advance and refrigerated. Slow simmering, covered, on top of the stove instead of oven baking will also give good results. I demonstrated this dish on TV.

You will need

4 chicken thighs and 4 drumsticks, skin on
2 T (30 ml) flour
1 t (5 ml) cayenne pepper (optional)
1 t (5 ml) paprika
2 t (10 ml) Ina Paarman’s Chicken Spice
½ t (2.5 ml) sugar
2 T (30 ml) canola oil
1 T (15 ml) butter
2 medium onions, chopped
grated rind and juice of 2 oranges or clementines
1 ripe tomato, skinned and chopped
2 cloves garlic, finely sliced
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
1 x 25 g Ina Paarman’s Liquid Chicken Stock
4 whole cloves


Adjust the oven rack to one slot below middle position and preheat the oven to 180°C.

Mix the flour, cayenne pepper, paprika, Chicken Spice and sugar in a plastic bag, add the chicken portions and shake.

Sauté the chicken in the oil and butter over gentle heat until golden-brown. Remove with a slotted spoon and place in an ovenproof casserole.

Sauté the onions in the remaining oil.

Add the orange rind and juice, tomato, garlic, Peri-Peri Sauce, Chicken Stock and cloves.

Pour the sauce over the chicken pieces in the casserole dish.

This dish may be pre-prepared up to this stage and refrigerated overnight.

Bake covered for 1 – 1 ½ hours until the chicken pieces feel tender when pierced with a fork.

Serve with Coriander Rice with Lentils and a fresh salad. Garlic bread is good for mopping up the delicious gravy!