Cuban Orange Chicken

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cuban Orange Chicken

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    2 tsp salt 2 1/4 lb-3 lb 3 oz (1-1.5 kg) chicken, cut into serving pieces
    1 tsp Fairtrade black pepper 8 fl oz (240 ml) juice from Fairtrade oranges
    1/2 tsp garlic salt Juice of one Fairtrade lime


    Total: More than 60 min
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    • 1

      Measure salt, pepper, and garlic salt into a small bowl and combine.

    • 2

      Arrange the chicken in a deep wide dish and sprinkle both sides of the pieces with the salt mixture. Set aside.

    • 3

      Pour the combined juices over the chicken and leave it to marinate, covered, in the refrigerator. After one hour turn the pieces and leave them to marinate for another hour.

    • 4

      Preheat the oven to 190°C/375°F/Gas Mark 5 near the end of the marinating time. Remove the chicken from the dish and arrange it in a baking pan.

    • 5

      Pour the marinade juice off into a measuring jug. Drizzle half of the juice over the chicken, and place it in the oven.

    • 6

      Baste the chicken after 30 minutes with the remaining juice and roast for a further 30 minutes.

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