Name Maple Chicken with Orange and Watercress


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* 4 chicken legs
* 200 ml (1/3 pint) unsweetened orange juice
* 1 onion, thinly sliced
* 1 garlic clove, crushed
* freshly ground grated nutmeg
* 4 tablespoons maple syrup
* salt and pepper

Orange and watercress salad:
* 4 thin-skinned oranges
* 1 bunch of watercress, washed and shaken dry
* 1 small onion, finely chopped
* 4 tablespoons olive oil
* 2 tablespoons chopped chives or parsley
* salt and pepper

1. Pierce the chicken legs at regular intervals with a fine skewer and put them into a shallow dish. Add the orange juice, sliced onion, garlic, salt, pepper and nutmeg to taste. Cover the dish and chill in the refrigerator for 8 hours or overnight.
2. Remove the chicken joints from their marinade, allowing the excess to drip off. Place on a preheated barbecue grill, flesh side down, and then cook for 15 minutes. Turn the chicken joints over, brush with maple syrup and cook for a further 15-20 minutes until tender. You can test the chicken by piercing the joints in the thickest part with a fine skewer - if the juices run clear, not pink, the chicken is cooked. Serve the chicken portions hot with the salad.
3. To make the salad, grate the rind and squeeze the juice from 1 of the oranges. Remove all the pith and peel from the remaining 3 oranges. Divide into segments. Snip the watercress into sprigs. Put the orange segments and watercress in a shallow serving dish and sprinkle with the onion. Mix the orange juice and rind with the olive oil, chives, and salt and pepper to taste. Spoon the dressing over the salad.

Serves: 4

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