|2||fresh garlic — cloves, crushed|
|2 tbsp||fresh ginger — grated|
|2||fresh thyme — sprigs|
|2||large orange — zested and juiced|
|extra salt and pepper — to taste|
|2||whole chicken — portioned|
|3||brown onion — chopped|
|4||fresh garlic — cloves, chopped|
|2cm||fresh ginger — grated|
|5||fresh red chilli — wiri wiri, or habanero|
|1||large orange — peeled and juiced|
|3||fresh thyme — sprigs|
|2 l||chicken stock|
In a large mixing bowl, combine the oil, garlic, ginger, thyme, salt and pepper, plus the grated zest and juice of the oranges. Mix well.
Add the chicken in portions and leave to marinate for 2 hours.
Remove the chicken from the marinade and sear in a hot pot until lightly browned.
Remove the chicken and keep aside. Retain the chicken fat in the pot.
In the pot, sautée the onion, garlic, ginger, chilli, cinnamon, cloves, thyme, and the peel and juice of the orange.
Sautee on high for 3-5 minutes.
Add the chicken to the pot, as well as the cassareep (available at some speciality stores).
Add the chicken stock and combine.
Cook on low for 5 hours until the sauce is reduced and the chicken is tender.
Gordon Ramsay: Uncharted season two premieres with its South African episode on 26 August at 9pm on National Geographic (DStv 181, StarSat 220)