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  • You South Africa

    Celebrating CITRUS

    Jul 08, 2022 8 minutes
    BY ESTHER MALAN
    PICTURES:
    MISHA JORDAAN

    JUICE, zest and everything in between – citrus fruits are packed with flavour! Use the zest to add pizzazz to baked goods or sauces, and the juice to add zing and sweetness to marinades and dressings. From pork chops to chicken and fish, citrus pairs wonderfully with savoury dishes. We spice up a traditional malva pudding and show you how to make citrus-flavoured koesisters and cheesecake.

    STICKY CRUMBED NAARTJIE CHICKEN

    SERVES 4-6 / PREPARATION: 20 MIN / MARINATING: 2 HOURS OR OVERNIGHT / COOKING: 30-35 MIN

    CHICKEN

    12 chicken
    drumsticks
    60ml (¼c) soy
    sauce
    2 garlic cloves,
    grated
    5cm fresh ginger,
    chopped
    1 chilli, chopped
    1 onion, chopped
    30ml (2T) brown
    sugar
    5ml (1t) sesame oil
    (optional)

    CRUMBS

    125ml (½c) cornflour
    125ml (½c) cake
    flour
    a pinch of salt
    2 eggs, beaten

    SAUCE

    juice of 3 large
    naartjies or about
    125ml (½c) store-bought naartjie
    juice
    15ml (1T) sweet
    chilli sauce
    30ml (2T) vinegar
    30ml (2T) honey
    5ml (1t) cornflour,

    mixed with 15ml (1T) water

    TO FINISH

    30ml (2T) oil

    Grease the basket or wire rack of an air fryer with non-stick spray.

    Put the chicken in a marinating dish. Mix all the ingredients well and pour over the chicken. Roll the chicken in the marinade so it’s evenly covered.

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