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.

South African citrus fruits give you plenty of freshness to cook with this season, including these juicy naartjie and ginger glazed ribs!

SERVES 4 // COOKING TIME 3 hours 15 min

INGREDIENTS
2 × 1 kg rib racks
2 garlic cloves, grated
¼ cup oyster sauce
6 tbsp honey
4 seedless naartjies, peeled and chopped
1 chilli, chopped
½ cup vegetable oil

METHOD
1. Preheat oven to 150ºC.
2. Season the ribs on both sides and lay them down in a roasting tray.
3. Combine all the remaining ingredients in a food processor. Blend.
4. Pour the glaze over the ribs, coating evenly.
5. Cover lightly with foil and roast for 2½ hours.
6. Remove the foil, baste the ribs and increase the oven temperature to 200ºC. Return to the oven for another 30 minutes, checking regularly, until nicely coloured.
7. Allow to rest for 15 minutes before serving with the remaining glaze from the pan.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Complete this dish with a delicious Cape citrus G&T (made with naartjie gin)!

The post Seasonal naartjie and ginger glazed ribs appeared first on MyKitchen.

This summer, take a trip to Zandvliet Wine Farm and enjoy sipping on their signature Cape citrus G&Ts, or simply make them at home!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
250 g sugar
Peels from 2–3 ClemenGolds
½ cup lime juice
½ cup water
50 ml ClemenGold Gin
1 tbsp lime juice
50 ml orange iced tea
3 dashes orange bitters

METHOD
1. Add the sugar, peels, lime juice and water to a pot and simmer until the sugar dissolves.
2. Bring to the boil and then simmer until syrupy. Strain.
3. Add the remaining ingredients and 2 tsp syrup to a cocktail shaker filled with ice.
4. Serve in a lowball glass filled with ice. Garnish with thyme and dried ClemenGold rings.

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Love a good G&T? Try these refreshing grapefruit and thyme G&Ts too!

The post Cape citrus G&Ts with naartjie gin appeared first on MyKitchen.