Use a vegetable peeler to slice strips of rind off the orange and lemon.
Slice the rind into very fine strips.
Place the strips in a saucepan and cover with water; bring to the boil and simmer for eight minutes uncovered, and drain.
Squeeze the orange and lemon juice and set aside 60 ml juice from each.
Mix the cooked rind, the orange and lemon juice and the rest of the ingredients.
Marinate the chicken overnight in the mixture.
Preheat the oven to 180 °C.
Drain the chicken, retaining the marinade.
Place the chicken on a wire rack in an oven pan.
Roast the chicken uncovered for 50 minutes or until done, basting regularly with the marinade.
The chicken can also be braaied.
Mix all the ingredients until you have a paste and spread it on the chicken with a brush.
Roast or braai bthe chicken for 50 minutes as described above and brush once again with the paprika mixture.
Heat the honey and wine over moderate heat until the honey becomes runny.
Stir in the chives, soya sauce, lemon juice, garlic, salt , pepper, ginger and cornflour and stir until the mixture begins to boil and thickens slightly.
Brush some of the mixture on the chicken.
Roast or braai the chicken for 50 minutes or until done, brushing regularly with the honey mixture.