Friday, October 29, 2010

Honey lemon chicken

Hello everyone. I am back...back from an epic trip around europe, 137 days :) By golly it was good fun, and I cant wait to go back again. While on the epic trip I ate mountains of food, and plan on getting that sorted into something soon. But, right now I would like to introduce one of my favourite dinners to you all. This recipe was given to me from my mum, who got it from her friend, who pulled it out of a cookbook. Its one of those 'chuck in the oven' meals that requires little preparation for big WOW factor. The amazing mix of chilli, ginger, lemon and honey just makes you beg for more, and its has great 'eat next day' qualities. Oh and you get to get your hands all sticky and gooey when you marinade the chicken ;) The marinade also makes a great sauce after cooking. Bring it on...(btw sorry dodge pics...but everyone was waiting for me before eating so i had to go fast)

Honey lemon chicken

7 chicken breasts (or more/less depending on who you're feeding)
1 large kumara (sweet potato)
1 red chilli chopped finely
2 tbspn brown sugar
2 tbspn fresh grated ginger
2 cloves garlic crushed
1/4 c honey
1 lemon
3 baby zuchini (or squash)
Cous cous to serve

Preheat oven to 160 celcius. Slice lemon thinly, remove pips. Peel kumara and cut into wedges. Add chopped chilli, brown sugar, grated ginger, crushed garlic, honey and chicken to a bowl. Use hands to stir the chicken into the ingredients, making sure the surface of the chicken is well coated with marinade. Place chicken in a deep baking dish (the flatter you lay it out the faster it will cook). Place kumara wedges around the chicken. Lay lemon slices ontop of the chicken.

Place in oven and cook for about 30 minutes. Make cous cous and cut zuchini into wedges. After 30 min, add zuchini to chicken dish, and allow to cook for further 15 minutes.

Serve the chicken, zuchini and kumara ontop of cous cous with a little marinade sauce.

You can use rice instead of cous cous in this recipe
This is a great meal to use for lots of people, just increase the amount of chicken per person, and add a little more spices and honey. The chicken doesnt need to be swimming in marinade, just will make its own marinade as it cooks.
You can add other vegetables like capsicum or eggplant to the dish.

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