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Cook: 70 minutes | Servings: 4


  • 2 chicken pieces per person
  • segments of assorted citrus fruits (I used a pre-prepared pack from a local supermarket)
  • chicken spice
  • sunflower oil
  • ½ onion, sliced thinly
  • 2 tablespoons honey
  • ½ cup Soy sauce
  • 1 tablespoon cornflour

Preheat oven to 180°C.
Heat oil in pan, generously sprinkle spice on chicken pieces and fry until brown.
Place browned chicken pieces in oven-proof dish.
Arrange the fruit and onion slices in the chicken. Mix the honey and Soy sauce and pour over the chicken and fruit.
Bake for an hour uncovered.
In a small jug, mix cornflour with a little water. Stir into chicken dish to thicken the sauce.
Bake for 10 more minutes.
Serve with sticky Jasmine rice.

Photo and recipe: Tanya Baron Matthews

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