WATCH: Gordon Ramsay’s take on chicken pepperpot

NatGeo
6 servings Prep: 20 mins, Cooking: 5 hrs, Chill/rest/proof: 2 hrs By Food24
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Ingredients (17)

MARINADE
1/2 vegetable oil
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
CHICKEN
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
3 cinnamon sticks
3 cloves
1 large orange — peeled and juiced
3 fresh thyme — sprigs
1 cup cassareep
2 l chicken stock
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Method:

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.

For more information, visit www.gordonramsay.com or follow Gordon Ramsay on FacebookTwitter and Instagram. And keep an eye on Food24 for recipes and behind-the-scenes footage!

Gordon Ramsay: Uncharted season two premieres with its South African episode on 26 August at 9pm on National Geographic (DStv 181, StarSat 220)



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