by Heleen Meyer

Serves 4-6

Unlike other citrus, ClemenGold does not become bitter when roasted. It adds a wonderful flavour to this dish and the sweetness of the fruit also combines perfectly with Chinese five-spice powder.

45 ml (3 tbsp.) olive or avocado oil
160 ml (⅔ cup) ClemenGold juice
60 ml (¼ cup) lemon juice
80 ml (⅓ cup) rooibos tea
20 ml (4 tsp.) Chinese five-spice powder
5 ml (1 tsp.) cumin seeds
salt and pepper
8 chicken thighs, excess fat removed
4 medium sweet potatoes, cut into thin wedges
6 leeks, cut diagonally into thick slices
2-3 ClemenGold with rind, cut into thick slices

• Preheat the oven to 180°C.
• In a large mixing bowl, combine the oil, ClemenGold juice, lemon juice, rooibos tea, Chinese five-spice powder and cumin seeds and season with salt and pepper.
• Add the chicken, sweet potatoes and leeks and mix to coat with the oil mixture.
• Transfer to a large oven dish, arrange the ClemenGold slices between the chicken and vegetables, and pour the oil mixture over.
• Cover with aluminium foil and bake in an oven preheated to 180˚C for 40 minutes. Remove the foil and bake for another 25 minutes, until the chicken and sweet potatoes are golden brown and cooked through.
• Serve as is, or with couscous or brown basmati rice.

Tips:
1. For variation, you can replace the sweet potatoes with butternut or aubergine.
2. Fresh herbs like mint and Italian parsley are delicious in this dish.