Name: Pepper and citrus spatchcock chicken
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 orange; 1.00 lemon large; 0.00 water; 2.00 garlic cloves, crushed; 125.00 ml marmalade; 10.00 ml peppercorns black, cracked; 5.00 ml salt; 20.00 ml cumin seeds; 5.00 ml Worcestershire sauce; 1.00 chicken; 40.00 ml fresh chillies 573; 7.00 ml smoked paprika; 0.00 salt and freshly ground black pepper to taste; 125.00 ml honey; 125.00 ml wine dry white; 40.00 ml fresh chives chopped; 20.00 ml soy sauce; 20.00 ml lemon juice; 1.00 garlic cloves, crushed; 0.00 salt and freshly ground black pepper to taste; 5.00 ml fresh ginger grated; 5.00 ml cornflour

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Ingredients (22)

1.00	orange
1.00	lemon — large
0.00	water
2.00	garlic — cloves, crushed
125.00 ml	marmalade
10.00 ml	peppercorns — black, cracked
5.00 ml	salt
20.00 ml	cumin — seeds
5.00 ml	Worcestershire sauce
1.00	chicken

PAPRIKA MARINADE

40.00 ml	fresh chillies — 573
7.00 ml	smoked paprika
0.00	salt and freshly ground black pepper — to taste

HONEY GLAZE

125.00 ml	honey
125.00 ml	wine — dry white
40.00 ml	fresh chives — chopped
20.00 ml	soy sauce
20.00 ml	lemon juice
1.00	garlic — cloves, crushed
0.00	salt and freshly ground black pepper — to taste
5.00 ml	fresh ginger — grated
5.00 ml	cornflour

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Method:

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 &degC.
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.

MARINADE VARIATIONS
Paprika marinade
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.

Honey glaze
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.