Spiced honey chicken with an orange & herb salad

35 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 1 half chicken
  • 2 flatbread
  • 1 ground cumin sachet
  • 1 sweet paprika sachet
  • 1 honey sachet
  • 1 garlic clove
  • 1 orange
  • 1 rocket bag
  • 1 coriander bunch
  • 1 parsley bunch

Pantry staples: Cooking oil, salt, pepper, butter

Allergens: Wheat, gluten, yeast, garlic

Specialised equipment: Lined baking tray

Chef's note: The spice mix in this dish is traditionally made with sweet Moroccan butter. Butter adds a lot to the dish but if you don’t have any you can use olive oil. 

* Use half of the spices provided.

Method:

1. Prepare the ingredients

Preheat oven to 200C fan forced. Wash the vegetables. Crush or grate the garlic. Finely chop half of the coriander stems and leaves. Finely chop half of the parsley. Roughly chop or pick the remaining herbs.

2. Segment the orange

Peel the orange. Hold the orange over a bowl to catch the juice. Carefully cut out the segments by cutting either side of the pith and place in the bowl. Squeeze the remaining orange skeleton to remove all the juice. 

3. Make the spice mix 

In a bowl, place the garlic, cumin*, most of the paprika*, a pinch of salt and pepper, finely chopped herbs and enough butter or oil to coat the chicken. Mix well to combine.

4. Cook the chicken

Spread the spice mix all over the chicken and under the skin. Place onto the lined baking tray. Put the chicken into the preheated oven and cook for 25 minutes or until cooked through. 

5. Make the salad

Meanwhile, mix the orange segments, orange juice, remaining paprika, a splash of oil and pinch of salt with the remaining herbs and the rocket. Mix well to combine. 

6. Baste the chicken

Baste the chicken a couple time during cooking with the juices from the pan. Once the chicken is cooked, remove it from the oven. Remove 1-2 tablespoons of the pan juices and mix it with the honey to make a smooth paste. Brush the honey mixture over the chicken skin and return to the oven for 2 minutes to glaze the skin. 

7. Heat the flatbread

Heat and soften the flatbread in the oven, directly over a gas flame or in a frying pan. Keep warm by wrapping in a clean tea towel.

8. To serve

Place the flatbread on the serving plate. Serve with the salad and chicken.