for 4 person

Spices

1 tbsp	olive oil
1 tbsp	ginger, finely grated
1 tsp	salt
½ tsp	cinnamon
¼ tsp	pepper
½ tsp	fennel seeds
¼ tsp	nutmeg
¼ tsp	ground cloves
8	chicken thighs (boneless)

To brown the chicken

oil, for frying

Sauce

2	red onions, sliced
4	star anise
3	garlic cloves, crushed
3 sprig	thyme
2 dl	chicken bouillon
½ tbsp	Maizena cornflour
1	blood orange, use only the juice
1 tbsp	acacia honey
	salt and pepper to taste
2	blood oranges, rinsed in hot water, dabbed dry, sliced

How it's done

Spices

Mix the oil with all the other ingredients up to and including the ground cloves. Add the chicken, mix.

To brown the chicken

Heat the oil in a pan. Reduce the heat, brown the chicken in batches for approx. 7 mins. on each side. Remove the meat, wipe the cooking fat from the pan and add a dash of oil.

Sauce

Briefly sauté the onions, star anise, garlic and thyme in the same pan. Pour in the stock, loosen any bits that have stuck to the pan. Mix the cornflour with the orange juice, pour into the pan, add the honey, bring to the boil while stirring, season. Add the chicken (skin side up), place the orange slices between and on top of the pieces of chicken.

To cook

Approx. 30 mins. in the centre of an oven preheated to 180°C.

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