Festive chicken recipe:
15 ml oil
4 rashers rindless bacon, chopped
45 ml butter or margarine
12 pickling onions, peeled
1 large chicken, cut into portions
15 ml grated fresh ginger
2 cloves garlic, crushed
10 ml grated orange rind
5 ml ground cumin
5 ml ground coriander
250 ml fresh orange juice
250 ml white wine
250 g baby carrots, peeled
250 g young green beans, trimmed, but left whole salt and pepper to taste
Heat 5 ml (1 tsp) oil in a frying pan or saucepan, add bacon and fry until crisp. Remove and set aside. Add remaining oil and half the butter to pan.
Cook onions until golden brown, then remove and set aside. Add chicken pieces to pan and brown over medium heat. Remove and keep warm.
Add remaining butter to pan, then stir in ginger, garlic, orange rind, cumin and coriander. Cook, stirring, for 1 minute. Add orange juice and wine, and simmer for 1 minute. Return chicken pieces to pan, cover and simmer gently for 30 minutes. Add carrots and green beans. Simmer for 15 minutes. Return onions and bacon to pan and simmer for a further 15 minutes. Serve on couscous or rice. If desired, garnish with coriander and orange rind.
