Tonka bean and rum-braised chicken

• serves

  6

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Easy

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.