ClemenGolds are full of flavour and pack plenty of Vitamin C. Add this versatile fruit to your salads, mains or desserts for a fresh, zesty twist


  • 4 chicken thighs and 4 drumsticks
  • 1 red onion, sliced
  • 1 clove of garlic, crushed
  • 1 red chilli, chopped
  • 2.5ml cumin seeds
  • 10ml ground cumin
  • 10ml ground coriander
  • 10ml paprika
  • 750ml ClemenGold juice
  • 1 tin chickpeas
  • 60g green olives
  • Salt and pepper


  1. Brown the chicken in a large tagine or saucepan. Once golden, remove and set aside.
  2. In the same tagine or pan fry the onions until translucent, then add the garlic, chilli and cumin seeds and fry for a further 3 minutes.
  3. Add the ground cumin, ground coriander and paprika, and then return the chicken to the tagine or pan.
  4. Add the ClemenGold juice, and if necessary extra stock or water to cover the chicken completely.
  5. Cover and allow to simmer for 45 minutes – 1 hour.
  6. After about an hour, remove the lid and allow the sauce to reduce.
  7. Add the chickpeas and olives and season well. Allow to heat through before serving.

This recipe serves 4 people