Ingredients:
Marinade:
1 large juicy orange
80g organic honey
40g rapadura (or brown sugar)
1 level tsp ground ginger (or you can use fresh)
1.2kg chicken winglets or mini drum sticks
40g olive oil
Method:
To make marinade:
Cut orange into quarters and remove flesh using a knife. Place orange flesh in TM bowl and puree on speed 7 for 10 seconds. Discard skin and pith.
Add honey, rapadura and ginger and mix on speed 4-5 for 10 seconds.
Place chicken pieces in a bowl and stir marinade through. Refrigerate for approximately two hours, stirring and spooning the mix over the chicken after the first hour.
Cook as directed in this recipe. I added the left-over marinade in with the chicken and it made a lovely thick sauce to drizzle over the rice and steamed veggies that I served the chicken with.
Enjoy!
