Summary

Ingredients

• 1 kg chicken, cut into parts
• 1 lime (s)
• 1 orange (s)
• 1 tablespoon honey
• 1 tablespoon ginger, finely diced
• 4 cloves garlic, chopped
• 0.5 teaspoon ½ cinnamon
• 1 teaspoon sauce powder (pepper sauce), alternatively chopped chilli pepper
• 20 ml vegetable oil
• 400 g canned tomato (s)
• salt and pepper

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Instructions

1. Finely grate the lime peel and squeeze the juice from both the lime and orange into a bowl. Add the diced ginger, chopped garlic, honey, cinnamon, and pepper sauce (or chopped chilli pepper if using instead). Mix well.
2. Rub the chicken parts with the marinade, cover, and refrigerate overnight.
3. The next day, remove the chicken from the marinade. Heat the vegetable oil in a large pan over medium-high heat. Fry the chicken until golden brown on all sides, about 10-12 minutes.
4. Add the remaining marinade and canned tomatoes to the pan. Season with salt and pepper. Cover, reduce heat to medium, and simmer for 20 minutes until the chicken reaches an internal temperature of 74°C / 165°F.
5. Remove the cooked chicken to a warm serving platter. Increase heat to medium-high and reduce the sauce for 5-8 minutes until it becomes thick and viscous.
6. Pour the sauce over the chicken and serve hot.