First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

Lockdown Recipe of the Day: Chicken with Orange, Black...

TGIFOOD

COOK

Lockdown Recipe of the Day: Chicken with Orange, Black Olives & Cashews

Chicken with Orange, Black Olives & Cashews. Photo: Tony Jackman

Leo Caviggia was a wonderful, eccentric Italian who lived in Camps Bay where he loved to bring out his special chicken dish for one of his famous son, our late friend John Caviggia’s parties. It involved chicken, orange, olives and toasted almonds. I used it as a springboard for this dish.

Serves 4


3 Tbs peanut oil
8 chicken thighs, legs and breasts, the last cut in half across the middle
12 pitted black olives and their brine
Zest and juice of two ripe oranges
Lots of garlic, crushed and sliced
Rosemary sprigs
Salt and pepper
Cashews, toasted

Cashews were used instead of almonds for this recipe, but there’s no reason you can’t use the latter.

Rinse and dry the chicken pieces. Pour peanut oil into an oven pan. Add chicken pieces and douse in oil all over. Season well with salt and pepper. Scatter around the olives, garlic, and rosemary sprigs. Scatter the orange zest over and drizzle orange juice and the olive brine.

Roast in a 200-degree Celsius oven for about an hour or until the chicken is perfectly golden and cooked to the bone.

Toast cashews in a dry pan and scatter over. TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your Lockdown Recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

Thank God It’s Food is sponsored by Pick n Pay.

Gallery

Please peer review 3 community comments before your comment can be posted