In need of a Vitamin C boost this winter? Then enjoy our delicious naartjie grilled chicken recipe! It will also keep you warm and satisfy your taste buds!

SERVES 4 // COOK TIME 50 min

INGREDIENTS
50 g butter, softened
1¼ tsp ground cumin
2 tsp chopped sage
1 tsp chopped rosemary
4 naartjies
1 whole chicken
Salt and black pepper
6 baby red onions, quartered
2 tbsp honey, warmed
1 cube chicken stock

METHOD
1. Preheat oven to 220°C. Combine the butter, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season.
2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes.
3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven.
4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.

Can’t get enough of our Naartjie grilled chicken recipe? Then dig into these vitamin C parfait cups with lemon yoghurt, orange granola and grapefruit. They’re packed with amazing nutrients to get you going.

The post Naartjie grilled chicken appeared first on MyKitchen.

Just because it’s cold out doesn’t mean you have to get rid of those salad greens. Vamp them up with nutty, citrusy flavours instead. Serve it on the side with our succulent honey-grilled chicken.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts
¼ cup olive oil, plus extra to grill
Salt and black pepper
3 tbsp honey
3 oranges (2 peeled and segmented, 1 juiced)
2 grapefruit, peeled and segmented
50g mixed baby salad leaves
100g pistachios, toasted and chopped
Juice of ½ lemon
1 tsp mustard

METHOD
1. Heat a griddle pan. Meanwhile, rub the chicken breasts with a little oil, salt and pepper.
2. Grill the chicken on both sides until just cooked, about 15 minutes, adding the honey towards the end. Remove the chicken from the pan and allow it to cool for 5 minutes, then slice it thinly.
3. Place the orange segments, grapefruit segments and salad leaves in a serving bowl. Toss to mix everything, then top with the sliced chicken and scatter with the pistachios.
4. To make the dressing, place the orange juice, lemon juice, mustard, ¼ cup olive oil, and a little salt and pepper in a jar. Shake well to mix.
5. Pour the dressing over the salad and serve.

The post Honey-grilled chicken with citrus-pistachio salad appeared first on MyKitchen.