Sufra Dayma:

Orange Chicken Grill

By Moushira Abdel-Malek

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Ingredients:

4 chicken thigh fillets (halved)

Juice of 2 large oranges

4 medium potatoes

2 garlic cloves (crushed)

2 tsp whole grain mustard

1 tbsp lemon juice

2 tbsp fresh dill (chopped)

2 tbsp honey

1/4 cup Teriyaki marinade

2 tbsp extra virgin olive oil

Salt + pepper + thyme

Method:

Place chicken into a ceramic or glass dish. Whisk together orange juice, marinade, honey, mustard and garlic. Season chicken pieces, then pour over the whisked mixture. Turn to coat well, cover and refrigerate overnight. Preheat barbecue grill on high. Slightly drizzle with oil. Add chicken and reduce grill to medium after 2 minutes. Cook on both sides, basting with marinade, until golden browned. Boil potatoes with skin for 5 minutes. Allow to cool, then remove skin and dice into 3 cm cubes. Cook potatoes on barbecue plate, turning occasionally until tender. Place into a bowl with dill, lemon juice and season to taste. Drizzle with oil and toss gently. Serve with chicken and a green salad.