ROAST CHICKEN IN GARLIC AND MAROELA JELLY

chicken pieces
Aromat (I use Peri-Peri Aromat)
pepper
fresh garlic
maroela jelly
origanum
soya sauce

Pierce the chicken pieces with a knife for sauce to penetrate.
Season with Aromat and pepper.
Rub generously with fresh crushed garlic and coat with maroela jelly.
Sprinkle with origanum and soya sauce.
Marinade for 2 hours or preferably overnight.

After the marinating period, oven bake, pan fry or braai over medium coals, basting constantly with the marinade left in the dish.
Serve with roast potatoes, gravy, soft buttered rice and roasted veggies.
Enjoy!

Note:
Use syrup if you don’t have maroela jelly.

Recipe and photo: André Steenkamp