<\/p>\n
<\/p>\n
6 chicken leg quarters<\/span><\/p>\n 30ml Portuguese spice<\/span><\/p>\n 3ml Cajun spice<\/span><\/p>\n 15ml white vinegar<\/span><\/p>\n 125ml apricot jam <\/span><\/p>\n Juice of 1 lemon<\/span><\/p>\n 30ml Worcester sauce<\/span><\/p>\n 20ml soy sauce<\/span><\/p>\n 2 green chillies, finely chopped<\/span><\/p>\n 10ml peri – peri<\/span><\/p>\n 20ml chicken spice <\/span><\/p>\n Salt and pepper to taste<\/span><\/p>\n Chopped dhania (green leaves)<\/span><\/p>\n <\/span><\/p>\n Method:<\/span><\/p>\n Preheat oven to 200c. Marinate chicken in all the ingredients for 1 hr. Remove chicken from the sauce and place in an oven – proof dish. Place marinade into saucepan and cook until reduced to half its volume. Put chicken in the preheated oven for 3 – 40 min, basting at regular intervals with reduced sauce. Serve with potato wedges and salads.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 6 chicken leg quarters 30ml Portuguese spice 3ml Cajun spice 15ml white vinegar 125ml apricot jam Juice of 1 lemon 30ml Worcester sauce 20ml soy sauce 2 green chillies, finely chopped 10ml peri – peri 20ml chicken spice Salt and pepper to taste Chopped dhania (green leaves) Method: Preheat oven to 200c. Marinate […]<\/p>\n","protected":false},"author":1,"featured_media":57023,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[112],"tags":[2719,1176,2024],"class_list":["post-8933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tentalising-chicken-dishes","tag-finger-licking-saucy-cajun-chicken-01-02-2011","tag-recipe","tag-tentalising-chicken-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/09\/port-chicken.jpg?fit=400%2C258&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-2k5","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-15 01:02:41","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/8933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=8933"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/8933\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/57023"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=8933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=8933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=8933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}