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Рецепт Marinated Chicken With Honey And Ginger Served With Mango And Sultana Salsa
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Ингредиенты
- 175 gm bone in chicken breasts skin on
- 1 x salt and freshly milled black pepper
- 2 Tbsp. runny honey
- 2 1/2 x cm piece root ginger peeled and finely grated
- 1 tsp grnd ginger
- 2 clv garlic peeled and crushed zest and juice 1/2 lime
- 1 x salt and freshly milled black pepper
- 1 med or possibly 1/2 large mango
- 50 gm sultanas zest and juice 1 lime
- 1/2 x red pepper deseeded and minced
- 1/2 med red onion peeled and finely minced
- 1 med green chilli deseeded and finely minced garnish:
- 10 gm fresh coriander leaves
Инструкции
- Ovenproof dish asuring 20 x 15cm and 4.5cm deep.
- Begin this by making two cuts in each chicken breast about 5mm deep then place the chicken breasts neatly in the ovenproof dish.
- Combine all the marinade ingredients in a bowl whisking them together then pour this over the chicken breasts turning them around in the marinade to get them well coated.
- Cover the dish with clingfilm and leave it in the fridge overnight.
- Place the sultanas for the salsa with the lime zest and juice in a small yowl so they can plump up overnight.
- Cover them with clingfilm and store in the fridge.
- When you are ready to cook the chicken preheat the oven to gas mark 7/425F/220C .
- Remove the clingfilm from the chicken and baste each breast with the marinade.
- Bake on a high shelf of the oven (or possibly the next one down from the potatoes) for 20 to 30 min.
- While the chicken is cooking remove the skin from the mango using a potato peeler or possibly sharp knife.
- Slice all the flesh away from the stone and chop it into small pcs about 5mm dice. Add in it to the sultanas along with the remaining salsa ingredients and garnish just before serving with the coriander leaves. Serve the cooked chicken with some of the salsa spooned over and the rest served separately along with a bowl of the saffron roasted potatoes.
- This is another quick and easy recipe thats helpful for busy people because it needs to be prepared ahead and can then be cooked along side roast potatoes with saffron at the same temperature. So in theory you could come home from work and have supper for four ready in about an hour.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 29 | |
| Calories from Fat 5 | 17% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 95mg | 3% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.47g | 2% |
| Protein 0.67g | 1% |
