Marinated chicken with vegetables

Recipe from: 2/19/1998 12:00:00 AM
Ingredients 19
Servings 4
Time

Ingredients

  • 4
    chicken breasts, skinned and deboned
  • MARINADE
  • 45
    ml
    soy sauce
  • 100
    ml
    olive oil
  • 30
    ml
    soft brown sugar
  • 5
    ml
    finely ground white pepper
  • 15
    ml
    honey
  • 2
    cloves garlic, crushed
  • 1
    juice of a lemon
  • VEGETABLES
  • 3
    small turnips
  • 4
    carrots
  • 3
    potatoes
  • 4
    cloves garlic, sliced into slivers
  • 30
    ml
    olive oil
  • 30
    ml
    finely grated fresh ginger
  • 5
    ml
    fresh thyme
  • salt and freshly ground black pepper
  • 200
    ml
    chicken stock, prepared with half a chicken stock cube
 

Method

+/- 30 min
 
Preheat the oven to 200 ºC. Mix all the ingredients for the marinade and pour over the chicken. Marinate for about 4 hours in the fridge. Peel the vegetables and cut into 1 cm cubes. Heat the oil in a pan and rapidly stir-fry the vegetables until lightly browned. Add the remaining ingredients, except the stock, and fry for another minute. Season with salt and black pepper and spoon into an ovenproof dish. Remove the chicken from the marinade and brown rapidly in a little heated oil in a griddle or ordinary pan. Place the chicken on top of the vegetables. Mix the chicken stock and marinade and pour over the chicken and vegetables. Bake for about 30 minutes until tender and done. Serve with a fresh green salad. Serves 4.
 

Read more on: poultry  |  bake
 

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