Grated rind and juice of 1 large navel orange
85 ml soy sauce
2.5 cm piece of fresh ginger root - peeled and finely grated
1/4 tsp pepper
1.2 kg chicken pieces
55 gm flour
3 tbsp corn oil
30 gm butter or margarine
900 gm Sweet potatoes - peeled and cut into 2.5 cm pieces
45 gm brown sugar
In a plastic bag, combine the orange rind and juice, soy sauce, root ginger and pepper. Add the chicken pieces. Put the bag in the mixing bowl (this will keep the chicken immersed in the marinade), seal. Let marinate in the refrigerator over night.
Preheat oven at 220 degrees Celsius or gas mark 7.
Drain the chicken, reserving the marinade. Coat the chicken pieces with flour, shaking off any excess.
Heat 2 tbsp of the oil in a frying pan. Add the chicken pieces and cook until brown on all sides. Drain.
Put the remaining oil and the butter or margarine in a 12 x 9in baking dish. Heat in the oven for a few minutes. Put the potato pieces in the bottom of the dish, tossing well to coat with the butter an oil. Arrange the chicken pieces in a single layer on top of the potatoes. Cover with foil and bake for 40 minutes.
Mixed the reserved marinade with the brown sugar. Remove the foil from the baking dish and pour the marinade mixture over the chicken and potatoes. Bake uncovered until the chicken and potatoes are coked through and tender. about 20 minutes.
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