Citrus Chicken and Rice Teriyaki
INGREDIENTS:
225 g Pickling onions
2 tb Vegetable oil
4 125-150g chicken breast
-fillets, with skin on
150 ml Fresh chicken stock, or made
-with cube
2 ts Freshly grated fresh root
-ginger
1 lg Garlic clove, finely chopped
2 ts Wholegrain mustard
1 ts Finely grated lemon zest
1 ts Finely grated orange zest
3 tb Lemon juice
3 tb Orange juice
2 tb Clear honey
Salt and freshly ground
-black pepper
2 Sprigs (2-3) fresh thyme
2 ts Cornflour
225 g Pickling onions
2 tb Vegetable oil
4 125-150g chicken breast
-fillets, with skin on
150 ml Fresh chicken stock, or made
-with cube
2 ts Freshly grated fresh root
-ginger
1 lg Garlic clove, finely chopped
2 ts Wholegrain mustard
1 ts Finely grated lemon zest
1 ts Finely grated orange zest
3 tb Lemon juice
3 tb Orange juice
2 tb Clear honey
Salt and freshly ground
-black pepper
2 Sprigs (2-3) fresh thyme
2 ts Cornflour
1. Put the pickling onions into a bowl and cover with boiling water. Leave for 2-3 minutes. Drain, then remove the skins from the onions using a sharp knife.
2. Heat the oil in a large, flameproof casserole. Add the onions and cook for a few minutes until golden brown. Add the chicken breasts and brown on both sides. Reduce the heat and cook gently, uncovered, for 15 minutes.
3. Put the remaining ingredients, except the thyme and cornflour, into a jug and mix together. Pour over the chicken. Add the thyme, cover and cook for 15-20 minutes until the chicken is cooked.
4. Remove the chicken and onions and place in a warm serving dish. Blend together the cornflour and 2 teaspoons water and stir into the cooking juices. Heat gently, stirring until it has thickened. Season to taste. Pour the sauce over the chicken and serve with boiled potatoes and a green vegetable.
Suggested Wine: Tesco Cape Chenin
NOTES : Preparation: 50 minutes Cooking: 40 mins Calories/Fat per serving: 264 cals / 11g Cost per serving: ?1.50
2. Heat the oil in a large, flameproof casserole. Add the onions and cook for a few minutes until golden brown. Add the chicken breasts and brown on both sides. Reduce the heat and cook gently, uncovered, for 15 minutes.
3. Put the remaining ingredients, except the thyme and cornflour, into a jug and mix together. Pour over the chicken. Add the thyme, cover and cook for 15-20 minutes until the chicken is cooked.
4. Remove the chicken and onions and place in a warm serving dish. Blend together the cornflour and 2 teaspoons water and stir into the cooking juices. Heat gently, stirring until it has thickened. Season to taste. Pour the sauce over the chicken and serve with boiled potatoes and a green vegetable.
Suggested Wine: Tesco Cape Chenin
NOTES : Preparation: 50 minutes Cooking: 40 mins Calories/Fat per serving: 264 cals / 11g Cost per serving: ?1.50