- 1 to 2 kilos of chicken legs or wings
- marinade (see below)
- 1 tablespoon of olive oil
- 1 tablespoon of honey
- 2 tablespoons of Maggi seasoning sauce
- 1 slice of the well-washed preserved lemon (optional)
- 1 tablespoon of tomato paste
- at least 2 cloves of garlic (the more the better in this dish)
- finely diced fresh ginger (about 1cm)
- 1/2 to 3/4 cup of water
- Arrange the chicken pieces in a deep dish with a leak-proof lid. We usually use a four-litre ice cream container
- Mix all the ingredients for the marinade together and pour over the chicken pieces. Try to cover them all as evenly as possible. Put the lid on the container and make sure it won’t leak.
- Put the whole thing in the fridge and leave overnight. Turn it over occasionally to try to get the marinade in contact with as much of the chicken as possible.
- About an hour or two before you are ready to eat, turn the oven on to 200 C.
- Turn the chicken pieces into an oven-proof baking dish and cook for as long as it takes. It can be anywhere from half an hour (for tiny chicken wings) to an hour or more (for big, fat drumsticks).
- You can use soy sauce instead of the Maggi. We have people in the house who can’t tolerate soy, and the Maggi is the nearest replacement we could find.
- You don’t have to let it sit overnight. You can just make the sauce, pour it over the chicken and bake straight away. The flavours won’t have soaked in as well, but it still tastes great!
Source: Adapted from The Cook’s Companion. The Complete Book of Ingredients and Recipes for the Australian Kitchen. 1996. By Stephanie Alexander. Penguin Books Ltd: London.