1 chicken, cut into 6 pieces
6 clove(s) of garlic
150 g orange juice
150 g juice, of 1 lime
1 tablespoon(s) salt
1 tablespoon(s) balsamic cream
1 teaspoon(s) pepper
1 teaspoon(s) cumin
1 teaspoon(s) oregano, fresh
For the sauce
30 g butter
30 g all-purpose flour
600 g stock, chicken
250 g heavy cream 35%, optional
To serve
400 g basmati rice
saffron, some (optional)


1.To make the marinade, add the garlic, orange juice, lime juice, salt, white wine vinegar, pepper, cumin and fresh oregano in a food processor.
2.Beat until all of the ingredients are completely combined and the garlic has completely broken down.
3.Place the pieces of chicken in a deep bowl and pour the marinade over them.
4.Brush the chicken with the marinade until completely coated and cover bowl with plastic wrap.
5.Refrigerate and allow to marinate for 2-12 hours.
6.When ready to cook, preheat oven to 180* C (350* F) Fan.
7.Remove the chicken from refrigerator and transfer to an ovenproof baking dish.
8.Pour any remaining marinade over the chicken and bake for 50 minutes to 1 hour. Insert a kitchen thermometer to the center of the chicken pieces and when it reaches over 65* C (150* F) and the skin is golden and crunchy it is ready.
9.Remove from oven, drain any juices from the baking dish and reserve to make the sauce.
10.Place a pot over medium heat and add the butter.
11.Let it melt a little, add the flour and whisk.
12.Sauté while whisking, until the mixture becomes a paste and starts to turn golden. You are making a roux.
13.Gradually add the chicken while continuously whisking.
14.Let the sauce boil for 3 minutes, until it starts to bubble.
15.Add the heavy cream and allow to come to a boil.
16.Season to taste, serve with rice and top with some saffron threads.

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