Serve this dish with mashed sweet potatoes.

Ingredients

• 8 boneless chicken thigh portions
• ¼ cup dried currants
• 1 cup orange juice, fresh is best
• 50 grams butter
• 2 large onions, peeled and thickly sliced
• 8 cloves garlic, peeled and sliced
• 1 tablespoon toasted coriander seeds
• 1 bay leaf
• 2 green peppers, sliced
• 1 orange, peeled and cut into small wedges
• ¼ cup honey
• ½ cup walnuts, toasted

Method

1. In a large lidded plastic container put the chicken, currants and orange juice. Cover and toss to coat the chicken pieces in the juice.
2. Marinate in fridge for 4 hours or overnight. Turn at least twice during this time.
3. Preheat the oven to 180ºC. Strain off the marinade from the chicken and reserve.
4. Heat the butter in a large flameproof casserole and brown the chicken pieces on all sides. Set aside.
5. Add the onions, garlic, coriander and bay leaf to the pan and cook over a moderate heat stirring regularly until the onions are browned.
6. Return the chicken, reserved marinade, peppers, orange wedges, honey and walnuts to pan. Bring to a simmer. Cover.
7. Transfer to the preheated oven for 45-55 minutes or until the chicken is well cooked and tender.