This recipe is super easy and you end up with a delicious, comforting chicken dinner. It does take a while to cook, but it’s well worth it, especially as you only need to look at it now and then so you can do something else at the same time.
The recipe makes a fair amount of chicken, if you’re cooking for fewer people, just reduce all the ingredients accordingly. You can also can make the whole batch, and then have the left-overs cold or warmed up over the next few days.
Serve it hot with mashed potato or rice, with the juices poured over, plus whatever green veggies or salad you like.
To serve 6 – 8
±1,5kg chicken pieces
1T chicken spice
2c orange juice
Turn the oven to 200°C to start warming up and use some oil to grease a large roasting pan.
Place the flour and chicken spice in a plastic bag and shake them around to mix them together. Add the chicken pieces to the bag and shake around again to coat them with the flour and spice mix.
Place the chicken pieces, now coated with spice mix, skin side up in the pan. Drizzle with a bit more oil and then place the pan in the oven, without a lid. Cook open for about 20 minutes until the chicken begins to brown.
While you’re waiting, peel and finely chop the onions and place in a bowl. Add the orange juice and chutney and mix together well. Remove the pan from the oven and carefully pour the mixture over the chicken. If the pan has a lid, cover the pan with it now, or else use a piece of foil and tuck it around the edges of the pan to seal it.
Cook for about 30 minutes in the closed pan, then remove the lid or foil, and cook for another 30 minutes open again. Keep an eye on it for the last 20 minutes or so, to make sure it doesn’t burn. It should be nice and crispy when it’s done. Yum!