Honey chicken

Name: Honey chicken
Yield: 6
Ingredients: 6 Chicken marylands (Main); 3 Tbsp Extra virgin olive oil; 1 medium Carrot, peeled, diced; 1 large Onion, diced; 2 stalks Celery, diced (Main); 5 cloves Garlic, roughly chopped; 1 stalk Lemongrass, roughly chopped, smashed; 8 Kaffir lime leaves; 1 Lemon, grated zest only; 1 Orange, grated zest and juice; 1 small handful Basil leaves; 3 Bay leaves; 150 g Liquid honey (Main); 1 Tbsp Turmeric; 1 tsp Smoked paprika; 500 ml Orange juice; 500 ml Chicken stock; 1 tsp Salt

for 6 people

Simon Gault

Chef and Restauranteur

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You’ll need an appropriate-sized roasting dish that will allow chicken marylands to be evenly spaced and fully covered by the sauce.

Ingredients

6	Chicken marylands (Main)
3 Tbsp	Extra virgin olive oil
1 medium	Carrot, peeled, diced
1 large	Onion, diced
2 stalks	Celery, diced (Main)
5 cloves	Garlic, roughly chopped
1 stalk	Lemongrass, roughly chopped, smashed
8	Kaffir lime leaves
1	Lemon, grated zest only
1	Orange, grated zest and juice
1 small handful	Basil leaves
3	Bay leaves
150 g	Liquid honey (Main)
1 Tbsp	Turmeric
1 tsp	Smoked paprika
500 ml	Orange juice
500 ml	Chicken stock
1 tsp	Salt

Directions

Preheat oven to 180°C.
Trim excess fat from chicken. Heat 1 tbsp of the olive oil in a large frying pan over medium heat. Working in batches so you don't crowd the pan, lightly brown both sides of chicken marylands. Transfer to roasting dish, ensuring chicken is evenly spaced and skin-side up.
In a heavy-bottomed saucepan heat remaining olive oil over medium heat. Add carrot, onion and garlic and sauté (stir-fry) for 5 minutes. Add lemongrass, kaffir leaves, zest, basil and bay leaves and cook for a further 5 minutes. Add honey, turmeric, paprika, orange juice, chicken stock and salt and bring to the boil.
Pour hot sauce over marylands so chicken is completely submerged. Cover with tinfoil and bake for 35 minutes. Remove from oven and let chicken cool in the roasting dish.
When dish is at room temperature, gently remove marylands and clean away any herb or vegetable residue clinging to chicken (reserve the kafir lime leaves to use as a garnish). Strain remaining liquid through a fine sieve into a saucepan and reduce by two-thirds, or until desired consistency is achieved. Mix 1 tbsp. cornflour with a tbsp. of water and whisk into the sauce to thicken if necessary. Adjust seasoning if needed.
Prior to serving, return marylands to now-reduced sauce and heat through. Serve chicken straight from the hot sauce over warm couscous salad.

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