Naartjie & Ginger Chicken

May 10, 2017

I have to confess – naartjies are not my favourite fruit but I have a husband who loves them so I buy them for him.  Then I came across this recipe in a magazine and thought I would give it a try.  I adapted it and here is the result -a real winner for taste and time saving! I hope you and your family will enjoy it as much as ours!

An unusual mix of flavours that work so beautifully together to create a phenomenal dish - and it is super quick to put together!
Serves: 4 servings
  • 4 chicken breasts (on the bone) – skin removed
  • 2 naartjies, separated into segments
  • 1 bunch of spring onions, cut into 2cm pieces (save some for decorating)
  • 4 cloves garlic, sliced
  • 15ml naartjie rind, chopped
  • 180ml naartjie juice (about 2 in the nutribullet/food processor)
  • 4cm knob of ginger, finely sliced
  • 30ml honey
  • 60ml sherry
  • 10ml sesame seed oil
  • 60ml light low sodium soya sauce
  1. Preheat oven to 180 degrees C.
  2. Whisk sauce ingredients together in a mixing bowl.
  3. Cut a few shallow cuts into the top of the chicken.
  4. Place chicken into a roasting dish and pour over the sauce.
  5. Roast for 20 minutes then remove and sprinkle over the naartjie segments and spring onion.
  6. Baste the sauce over the chicken and cook for a further 20 minutes.
  7. Remove chicken from oven, check that the juices run clear when you insert a knife into it and then if it is cooked, set aside to rest for a few minutes
  8. Serve with stir fry vegetables or cooked roast vegetables (can be cooked simultaneously).


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