serves
6
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 6 chicken thigh cutlets, skin on, trimmed
- 80 ml (⅓ cup) dark rum
- 1 tonka bean, grated
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cm piece ginger, grated
- 4 garlic cloves, finely chopped
- 1 tsp ground cumin
- 4 vine-ripened tomatoes, peeled and chopped
- 3 large bulb spring onions, quartered
- 2½ oranges, 2 segmented, remaining half juiced
- steamed rice, to serve
Marinating time 2 hours
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
