citrus chicken

Serves: 5

Ingredients:
8-10 dried apricots, quartered
½ cup strong warm rooibos tea
2 tablespoons tomato paste
2 tablespoons olive oil
finely grated rind and juice of 1 orange (cut into wedges)
1 tablespoon lemon juice
2 teaspoons finely grated lemon rind
2 cloves of garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
4 teaspoons paprika
2 tablespoons chopped fresh parsley
1,3 kg chicken breasts on the bone, excess fat removed (about 6-8 portions)
black pepper to taste

Method:
soak apricots in rooibos tea for 20 minutes or until plump.
mix tomato paste, oil, both the citrus juices and rinds, garlic, spices and parsley together.
place chicken with apricots and any leftover rooibos tea in a large mixing bowl. pour the marinade over and toss well. cover and marinate in the fridge for 1 hour.
preheat the oven to 180 °c.
spoon chicken with all the marinade into an oven dish. place orange wedges in between the chicken and season with pepper.
cover with foil and roast for 30 minutes. remove the foil and roast for another 15-20 minutes or until just cooked, but still juicy.
serve chicken and orange wedges with some of the sauce on a small portion of the sweet potato & bean mash.