Citrus Chicken with Sage

Citrus Chicken with Sage | Selma's TableA clementine or satsuma is part of our breakfast these days, in the vain hope of keeping at bay, the season’s coughs and colds but a recent purchase of a bag of clementines yielded mouth puckering, lip curling, sour fruit that neither of us can eat. Rather than throwing them away, I have been using them in place of lemons for a similar return in acidity but with a softer more floral flavour.

Duck and orange is a classic combination and as my eyes fell on the bowl full of sour clementines, I didn’t think twice about adding them to the chicken as I rushed to get something ready for dinner the other night. My Citrus Chicken with Sage is an easy, self saucing, one pan dish that looks after itself while you get on with other things; all it really needs is a salad to round it off.

Citrus Chicken with Sage | Selma's TableI placed all the ingredients in a roasting tin – not too large or there won’t be any sauce left, gave them all a good stir, covered the tin with foil which I removed for the final 20 minutes. You can substitute the clementines with an orange or lemon and the sage for rosemary, thyme or oregano. I always add whole, unpeeled cloves of garlic whenever I roast chicken. After cooking you end up with a nugget of  very mellow, gooey garlic paste which squeezes easily from it’s papery shell and is wonderful smeared onto a forkful of chicken. Some of the smaller cloves caramelise and become chewy. They are all such a treat and also very good for you!! Citrus Chicken with Sage is a really delicious meal for very little effort.

Citrus Chicken with Sage | Selma's TableI am sharing my Citrus Chicken with Sage with the Fiesta Friday revellers. Generously hosted by Angie of the Novice Gardener who this week as posted a really delicious looking cake flan – it not only looks spectacular but also magically flips itself over during baking – showcasing how baking really is science!

Our lovely co-hosts (once again) this week are both Canadian! Globe-trotter Julianna whose blog, Foodie on Board is full of the most delicious global recipes and gorgeous photographs too and Hilda of Along the Grapevine who makes foraging and living off the land aspirational and delicious!!  We are in good hands!!

Citrus Chicken with Sage

  • Servings: 4
  • Difficulty: easy
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  • 8 skin on, bone in, free range/organic chicken pieces – I use a combination of legs and thighs
  • 4 medium sized carrots
  • 2 large potatoes (or 12 small potatoes)
  • 2 small sour oranges, clementines or lemons
  • 6 unpeeled cloves of garlic
  • 20 fresh sage leaves
  • Olive Branch EVOO (Extra Virgin Olive Oil)
  • Salt and Pepper


  1. Pre-heat oven to 200C/400F.
  2. Trim any fatty bits off the chicken and place in a roasting tin that will comfortably hold everything in one layer.
  3. Peel the carrots and cut into three pieces and add to the tin.
  4. Peel the potatoes – cut large ones into 6 pieces and halve small ones. Add to the tin.
  5. Thinly slice one of the citrus fruits and add to the tin along with garlic, sage and a good grinding of peppercorns.
  6. Squeeze over the juice of the second citrus fruit and a tablespoon of olive oil and give it all a really good mixing in the tin. Then arrange the chicken pieces so that they are skin side up and distribute the vegetables and citrus slices evenly too.
  7. Sprinkle over a good pinch of sea salt, cover tightly with foil and place in the oven for half an hour.
  8. Remove foil, sprinkle a little more salt on the chicken skin to help  it crisp up and cook for 15 – 20 minutes more, until the skin is golden brown.
  9. Arrange the chicken and vegetables on a serving platter and cover loosely with foil. Pour the juices into jug, straining off any excess fat and taste – adjust the seasoning if necessary and serve with the chicken.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Ugly Duckling Carrot and Oatmeal Cake

Ugly Duckling Carrot and Oatmeal CakeOne of my earliest memories of baking is making coconut fingers with my grandmother. She would lay out a dish of shredded coconut and one of condensed milk, trim the crusts off white bread and slice them into fingers. I would carefully dip the fingers into the sticky sweet milk and then the coconut and lay them on a baking tray. We would both watch them through the glass door of the oven, pulling them out when they were toasty and golden. They were delicious – crunchy, sweet and chewy.

Ugly Duckling Carrot and Oatmeal Cake

Ugly Duckling Carrot and Oatmeal Cake

I was instantly transported back to my childhood kitchen when I tasted the caramelised topping of this cake.  It’s not going to win any awards for its looks but, my goodness, it is delicious. The cake itself is dense and moist with the soaked oats but redolent with the flavours of  a carrot cake. I have developed it from the retro Lazy Daisy Cake that was popular in America in the 30’s and 40’s. There are some wonderful stories in the blogosphere about people’s memories of their grandmother making this cake and you know how I love a little history! This is a one bowl cake that just needs a brisk stirring with wooden spoon to bring it together. For a lighter crumb, you could make this in a more traditional way by not soaking the oats, creaming the sugar and butter, then the eggs and finally adding all the dry ingredients but that would take away from the “lazy” aspect of it. I do plan to make it in a more traditional manner to compare.

I left the cake under the grill/broiler for a little too long and burnt some of the topping – I scraped off the worst of it and put it back for another 30 seconds but really was not enamoured of how it looked. Jake came home from school and asked if he could try some, to which I replied, “Not until I’ve photographed it.” The next morning, (I know, I am so mean keeping him waiting that long but in my defence the light was terrible by the time he got home and this cake needed all the help it could get to look even remotely appetising!) I reluctantly tipped it out of  the tin and set it up for the camera, not feeling very inspired at all. It was an ugly, brown, lumpen slab not doing much, so I decided to slice it up into squares. I tried a  bit and was really taken aback at how gloriously tasty it was. I called Jake down to try some and he absolutely loved it – said the base tasted like a carrot cake and that the topping was amazing. A proper ugly duckling! Felt like I had snatched victory from the jaws of defeat…

I have developed this recipe from one I saw on Serious Eats but have cut back a huge amount on the sugar and added carrots, sultanas and spices to make it a little more nutritious. This is my version:

Ugly Duckling Carrot and Oatmeal Cake Measure the oats into the mixing bowl and stir in the milk and water – leave to soak for 20 minutes – also soak the sultanas in a separate bowl at the same time. In the meantime, grate the carrots and measure out and ensure the butter is really soft  (see my Tips and Tricks page for a few ways to achieve this if the butter too hard). Place the bowl back on the scales and add the sugar. Then add the salt, vanilla, carrots, butter and drained sultanas and stir really well to combine. The residual heat from the oats and sultanas will help to break up and distribute the butter. Beat in the eggs and coconut until combined.

Ugly Duckling Carrot and Oatmeal CakePlace the bowl back on the scales and measure in the flour. Add the spices and baking powder and mix well. Scrape into the prepared baking tin and level out. Bake for 30 minutes.

Ugly Duckling Carrot and Oatmeal CakePlace the same (unwashed) mixing bowl on the scales and measure in the two types of coconut, the sugar, the walnuts , the milk and the very soft butter. Stir really well to make a coarse mixture. When ready, remove the cake from the oven, turn on the grill/broiler and top the hot cake with the coconut mixture, spreading it as evenly as possible. Place under the grill/broiler just until the topping turns golden and caramelises – this should only take a minute or two – don’t walk away like I did as it does burn very quickly.

Ugly Duckling Carrot and Oatmeal Cake

Ugly Duckling Carrot and Oatmeal Cake

  • Servings: 16 squares
  • Difficulty: easy
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Adapted from Lazy Daisy Oatmeal Cake by Yvonne Ruperti on Serious Eats


  • 100 g rolled oats
  • 150 ml just boiled water
  • 100 ml milk
  • 75 g sultanas
  • ½ tsp salt
  • 115 g butter – very soft
  • 150 g light brown sugar
  • 1 tsp vanilla
  • 100 g shredded carrot (2 medium ones)
  • 2 large eggs
  • 50g sweet shredded coconut
  • 180 g all purpose flour
  • 1 tsp baking powder
  • 1tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice

For the topping

  • 85 g butter – very soft
  • 75 g light brown sugar
  • 3 Tbsp/45ml milk
  • 150 g sweet shredded coconut
  • 50 g coconut flakes
  • 75 g walnuts, chopped


  1. Stir together the oats, water and milk and leave for 20 minutes.
  2. Place the sultanas in a bowl and cover with just boiled water.
  3. Pre-heat oven to 175C/ 350F and grease or paper a 9″ square pan.
  4. Drain the sultanas.
  5. Mix the salt, butter, shredded carrots, sultanas, sugar and vanilla into the oats and blend with a wooden spoon or rubber spatula.
  6. Beat in the eggs and coconut blending well.
  7. Add the flour, baking powder, cinnamon, allspice and nutmeg and stir until just mixed.
  8. Pour into the prepared baking tin and bake for 30 mins or until just set.
  9. In the meantime, make the topping by combining all the ingredients.
  10. When the cake is ready, turn on the grill (broiler).
  11. Spread the topping as evenly as you can over the warm cake.
  12. Grill/broil for about a minute or two until it is lightly golden…the topping burns very easily so don’t walk away like I did (to write up this post!).
  13. Cool in the tin on a wire rack.