Citrus season is upon us and we couldn’t be happier. We decided to feature this proudly South African squeeze in this week’s poultry recipe to celebrate. Enjoy our naartjie grilled chicken for some tasty zing and a delicious vitamin C boost.
SERVES 4 // COOKING TIME 50 min
50g butter, softened
1¼ tsp ground cumin
2 tsp chopped sage
1 tsp chopped rosemary
1 whole chicken
Salt and black pepper
6 baby red onions, quartered
2 tbsp honey, warmed
1 cube chicken stock
1. Preheat oven to 220°C. Combine the butter, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season.
2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes.
3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven.
4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.