Serves
6

Preparation

20min

Cooking

1hr

Skill level

Easy
By
Average: 2 (75 votes)
Yum

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
  • oranges, 2 segmented, remaining half juiced
  • steamed rice, to serve

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.

Instructions

Marinating time 2 hours