Name: Marinated chicken with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4.00 chicken breast fillets; 45.00 ml soy sauce; 100.00 ml fresh chillies 573; 30.00 ml brown sugar soft; 5.00 ml white pepper ground; 15.00 ml honey; 2.00 garlic cloves, crushed; 1.00 lemon juice only; 3.00 turnips; 4.00 carrots; 3.00 potatoes; 4.00 garlic cloves, sliced; 30.00 ml fresh chillies 573; 30.00 ml fresh ginger finely grated; 5.00 ml fresh thyme; sea salt and freshly ground black pepper; 200.00 ml stock cube chicken

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Ingredients (17)

4.00

chicken breast fillets

MARINADE

45.00 ml	soy sauce
100.00 ml	fresh chillies — 573
30.00 ml	brown sugar — soft
5.00 ml	white pepper — ground
15.00 ml	honey
2.00	garlic — cloves, crushed
1.00	lemon — juice only

VEGETABLES

3.00	turnips
4.00	carrots
3.00	potatoes
4.00	garlic — cloves, sliced
30.00 ml	fresh chillies — 573
30.00 ml	fresh ginger — finely grated
5.00 ml	fresh thyme
	sea salt and freshly ground black pepper
200.00 ml	stock cube — chicken

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Method:

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.