The inspiration for making this came from a flavour of a packet of crisps I found in London in 2005. At that time I had never seen smoked paprika in SA, so I bought some home to try this interesting sounding flavour combination on a real chicken.
The first time I made it, it came out well, and I liked the combination, but lately, I’m cooking poultry with a lot more liquid so I tweaked my recipe.
I love a nice succulent chicken which has roasted and generated all its own delicious saucy gravy.
- 1 free range chicken (I only ever use free range)
- 1 tsp smoked paprika
- 1/2 cup (125ml) chicken stock ….0r you could leave this out for a dryer bird)
- 2 oranges
Yes, it’s that easy – and takes about 5 minutes to prepare.
how to make:
- preheat the oven to 200 degrees C
- cut one of the oranges in half and squeeze out about a third of the juice and add it to the pan and then put the two cut halves into the chicken. The juice will drip out during the cooking process adding more succulence and orange flavour
- squeeze the juice of the other orange and add to the pan (you can also add the orange skins)
- sprinkle 1 tsp of smoked paprika over the top of the chicken. * Tip: I put the paprika into a little sieve and then tap it to get an even distribution and covering otherwise it has a tendency to clump
- add the 1/2 a cup of stock to the pan (I used the new NOMU Fond – which is a concentrated liquid stock)
- cover the pan and chicken with foil and cook for about 30 minutes. remove the foil and cook for another 30 or so minutes. Take out the oven turn the chicken over so the underside is up, baste and then return to the oven for 30 – 40 minutes until the underside is golden and crispy. Remove from the oven and flip the bird back over so the top is back up and finish off for a further 30 minutes or so
- If the top of the chicken is getting too dark towards the end – loosely place the piece of foil over to protect
I carve up (not in a very elegant manner) and then pour the pan juices over the chicken and serve.
I doubled the recipe for book club last night and served with oven chips (sprinkled with ground up rosemary and Maldon salt) and a big green salad with my best vinaigrette. The girls were licking their lips.