Finally, summer and barbeque weather has arrived on the Kapiti Coast. I’m always a bit cautious
about chicken pieces cooked directly on a BBQ – sometimes the meat in the centre is not quite cooked enough for
safety. So I like to bake marinaded chicken pieces in the oven, then put them on the barbeque while still hot and just
crisp the outside a little. Orange and onion salad sounds fierce, but the different sharp flavours soften each other, and
the result is delicious and refreshing. If I’m making these for a sit-down meal, I usually make some plain couscous as well.
Chicken and Marinade
2-3 cloves garlic, crushed with a little salt
2 TBS fresh grated or crushed ginger
5 TBS Tamari soy sauce
3 TBS Lego Pizza sauce (small pottle)
2 TBS mixed Dark Cane and Raw sugar (or whatever
brown sugar you have)
2 tsp red wine vinegar (plus a little more wine or white
vinegar to taste, after the marinade is all mixed)
4 TBS Olive oil
2 kg chicken nibbles or wings.
• Make marinade in a glass bowl, mix in chicken pieces
until well covered. Cover with film and leave overnight
• Take chicken from marinade, put in large deep oven dish,
spoon over the marinade and cook in a preheated oven at
200’C for 40-45 min, until golden and slightly crisp.
Orange and onion salad
2 Red onions
1 TBS cumin seeds
1 TBS chopped fresh mint
4 TBS Olive oil, and a little salt and pepper.
Fresh sprigs of mint, and some black olives.
• Slice oranges thinly over a bowl to catch the juice.
Cut off the rind and pith with scissors.
• Slice onions thinly and separate the rings.
• Arrange in layers in shallow dish, sprinkling each layer
with cumin seeds, pepper, mint, oil and salt. Sprinkle
olives on top.
• Pour over the orange juice and allow to stand for 2
hours for the flavours to blend. ( Don’t leave longer
than 2 hours – otherwise the salad becomes soggy.)