1kg of free range chicken (skin on)
1 tablespoon of buckwheat/brown rice flour
300ml of fresh orange juice
1 tablespoon of soy sauce
2 crushed garlic cloves
2 tablespoons of chopped fresh sage
1/2 inch piece of grated ginger (or paste)
Salt and pepper to taste
To prepare the marinade; combine orange juice, soy, garlic, sage, ginger, salt and pepper in a large bowl. Mix well, add the chicken and leave covered for at least an hour in the fridge.
Remove the chicken from marinade (set the marinade aside) roast the chicken in a roasting tin skin side up for about 10/15 minutes on gas mark 5.
Remove the chicken from the oven and pour over the marinade. Cook for a further 10 minutes or until chicken is cooked through.
Remove the chicken and place in a warm dish, cover and keep warm.
Pour all but two tablespoons of the marinade into a jug and set aside. Add the flour to the remaining marinade in the roasting tin and mix into a smooth paste over the hob. Slowly pour in the rest of the marines until a smooth mixture has formed. Bring to the boil then simmer for about 2 minutes.
Strain, then pour over the cooked chicken, garnish with orange segments and sage leaves.
Serve with brown rice or sweet potatoes and some green seasonable vegetables.