Recipe - Paprika Roast Chicken
Serves 6

A rich and flavourful tomato-based marinade with hints of citrus – delicious to prepare juicy, tender roasted chicken portions. The salad of cucumber, oranges and Gem® avocados is a gourmet match, made with a few every day ingredients.



  • 50 ml sachet tomato paste
  • 45 ml (3 tbsp) avocado or olive oil
  • 45 ml (3 tbsp) orange juice
  • 45 ml (3 tbsp) lime or lemon juice
  • 10 ml (2 tsp) finely grated lime or lemon rind
  • 2 cloves of garlic, crushed
  • 5 ml (1 tsp) ground coriander
  • 20 ml (4 tsp) paprika
  • 25 ml (5 tsp) chopped fresh origanum
  • 6 chicken breasts on the bone
  • salt and pepper to taste


  • 15 ml (1 tbsp) apple cider or sherry vinegar
  • 30 ml (2 tbsp) avocado or olive oil
  • 45 ml (3 tbsp) orange juice
  • ¼ red onion, halved and very thinly sliced
  • ½ cucumber, halved and thinly sliced
  • 2 oranges, segmented
  • 2 ripe Gem® avocados, halved and sliced
  • 1-2 large handfuls fresh mint leaves, coarsely torn


  1. Marinade: Mix tomato paste, oil, citrus juice and rind, garlic, spices and origanum. Cut three diagonal slits into the top of each chicken breast. Pour marinade over the chicken and rub in to coat well. Marinate for up to 2 hours.
  2. Preheat the oven to 180 °C. Place chicken in an oven dish and pour any excess marinade over it. Season with salt and pepper. Cover with foil and roast for 30 minutes. Remove the foil and roast for another 20 minutes or until just cooked, but not dry.
  3. Salad: Meanwhile, mix vinegar, oil and orange juice. Pour over the onion and cucumber and stir through. Allow to stand for 15 minutes. Add remaining ingredients just before serving with the roasted chicken.


  1. Crunchy cos lettuce can also be added to the salad.
  2. Braai the chicken pieces over medium coals, if preferred.