This orange-infused chicken works well in the oven but it is also a delightful potjie-kos meal to which you can add many ingredients of your own liking to expand on the basic recipe.
I remember eating chicken flavoured with orange, cinnamon, prunes and raisins years ago in an old hotel in Upington. It was the hotel's Sunday lunch special and people came from miles around for its famous chicken dish.
I recently came across a few old scribbled recipes from my travels way back then so I resurrected the recipe, made a few adjustments, added a few new ingredients and the result is absolutely superb.
To serve four portions of chicken with raisins and orange sauce you need:
Eight free range chicken pieces (the pieces are easier to work with) or one large chicken
¾ cup flour
Salt and pepper
2 teaspoons Portuguese chicken spice
¾ cup unsalted cashew nuts
½ cup cooking oil
For the sauce
2 tots Van der Hum liqueur (brandy or fortified wine will also do)
2 cups of prunes
¾ cup seedless raisins
¾ cup sultanas
2 teaspoons finely grated fresh ginger
2 firm, sweet oranges, peeled and segmented
4 cinnamon sticks
400ml freshly squeezed orange juice (the bottled version will also do)
Add the chicken spice, salt and pepper to the flour and mix.
Roll chicken in flour to cover well and shake off excess flour.
In a large pot heat the oil and fry the chicken pieces (or the whole chicken until it has a nice light brown "tan", then remove from oil.
Add remaining flour to the pan drippings and stir in the orange juice.
When the orange juice has been mixed in well add the sugar and ginger.
Add the raisins and sultanas, stir well.
Place the chicken pieces in the sauce and add the ginger, cinnamon sticks and liqueur.
Cover and simmer until chicken is tender.
Remove lid and add orange segments and cashew nuts and warm through for about three minutes.
Remove cinnamon sticks and serve.
This chicken goes particularly well with basmati rice.
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