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North African Chicken

(for 4)

4 Chicken Breasts (Skin on and wing bone in)
1bunch (6) Scallions
2 Tablespoons Sunflower Oil
1 Tablespoon Vinegar
Zest and Juice of 1 large Orange
Zest and Juice of 1 Lime
1 Tablespoon Soy Sauce
1 Tablespoon Honey
3 Thumbs Root Ginger Peeled and Grated.
Trim the scallions and chop them finely.
Sweat these gently in a small pot in the oil on a gentle heat until soft.
Add all the other ingredients to the pot and simmer together for 5 mts.
Select an oven proof dish which will just fit the 4 breasts.
Pour the Sauce ingredients in and place the breasts on top.
Heat the oven to Gas 4, 175C, 350F.
Put in the chicken at this temperature and cook for 45 mts.
(Check from time to time to make sure the skin-which should brown nicely- is not getting black. If so cover with some tinfoil)
After 45 mts. check that the chicken is cooked right through by cutting into the part near the bone to see if any pink remains, if so cook for a little longer.
To serve divide between 4 plates and spoon over the cooking juices and the scallions.
Serve with Rice, Couscous, or some little roast potatoes and a green vegetable like winter Broccoli of Spinach.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef