Ingredients
- 2 tbsp clear honey
- 2 tsp ground cumin
- 1 orange, grated rind and juice
- 2 tbsp olive oil
- 8 chicken thighs, slashed twice
- seasoning
Method
- Light the barbecue or preheat a conventional oven to 190C/375F/Gas 5. Mix together the honey, cumin, orange rind and juice, oil and seasoning. Brush over the chicken.
- Cook the chicken on the barbecue or in the oven for about 25 minutes, basting and turning occasionally.
- Place any marinade that is remaining in a small pan, bring to the boil and cook for 1-2 minutes. Serve the sauce with chicken, baked potatoes and a green salad.
Notes
For an even better flavour, marinate the chicken for 2-3 hours in the fridge before cooking. Serve with a raita of grated cucumber, thick yogurt and chopped fresh mint. You can also cook a whole chicken this way. Bake at 200C/400F/Gas 6, allowing 20 minutes per 450g/1lb plus 20 minutes. Rest for 15 minutes before carving. Per serving: 202 Calories, fat high, saturated fat med, protein high, no fibre, sodium low.