6 each chicken legs and thighs, skinless
4 cloves of garlic, crushed
5 ml fresh ginger, finely grated
Zest of 1 orange
10 ml flaked sea salt
5 ml freshly ground black pepper
Juice of 4 oranges
300 g plain yogurt
30 ml tandoori or korma or butter chicken paste
2 garlic bulbs, top part cut off
4 oranges, cut in half along the width
200 g green beans, tops removed
200 g sugar snaps, tops and fibres removed
30 ml olive oil, plus extra for drizzling
To make the chicken: Score each chicken piece with 3 deep slashes and place in a large, flat dish. Rub the chicken with garlic, ginger, the orange zest, salt and pepper. Pour the orange juice over it and marinate in the fridge for at least 1 hour.
To make the marinade: Mix together the yoghurt and the paste of your choice. Pour over the chicken, making sure it seeps nicely into the incisions. Reserve some of the marinade for pouring over the chicken later. Marinate for 3 hours or, ideally, overnight. Preheat the oven to 200°C and lightly grease a sheet pan with oil.
On a stove top, place a griddle pan on high heat until very hot and brush with canola oil. Place the marinated chicken pieces in the hot pan for 1 minute on each side until it has charred griddle lines. Transfer to the sheet pan.
Arrange the garlic bulbs and halved oranges around the chicken. Pour some of the leftover marinade on the chicken and roast for 30 minutes. Add the green beans and sugar snaps and cook for 5 more minutes. Serve immediately.
You can use oranges or mandarins for this recipe.
For best results, start this recipe process a day ahead, so you have enough time to infuse as much flavour as you can into the chicken.
Braai the chicken instead of pan-grilling it for the intensely smokey flavour, then finish it off in the oven to make sure it's cooked through.