Ingredients 1 free range chicken (about 1½ kg) cut into serving portions
1 can 450 g pineapple pieces, drained and keep the juice
½ cup dry white wine
1 clove garlic, finely chopped
½ tsp pepper
1 tsp salt
3 tbsp oil
For the sauce About 15 g cornflour
Juice and rind of one large orange
60 g raisins
Juice from the roasting pan
Preheat the oven to 170° fan forced or 190°.
Trim all the fat off the chicken -I also took some of the skin off, though left some, as I love it when it is crispy.
Cut it into serving portions, or else just buy pieces.
Put them in a dish and rub the oil into all the pieces.
Drain the juice from the pineapple and pour this juice along with the wine, garlic, some salt and pepper, into the dish.
Cook in the oven for 45 minutes or until the chicken pieces are cooked, basting every now and then.
For the sauce
Mix the cornflour with the orange juice to a smooth paste.
Heat the juices from the dish you cooked the chicken in, along with this cornflour, and cook for about 3 - 4 minutes until thick.
The sauce should look like this
I had a lot of sauce left for this but if you do not have much, add some water to the mixture.
Add the chopped pineapple pieces, raisins, and orange rind, and heat thoroughly.
Serve the chicken with the pineapple and orange sauce over it, and I cooked rice with turmeric and lastly, just before serving, I microwaved some broccoli to go with it.