Use chicken legs, thighs or breasts. Add breasts 5 minutes after legs as they cook more quickly. Serve with rice and stir-fried greens, or baked potatoes and salad.
Provided by English_Rose
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400F and line a roasting tray with foil.
- Put 2 tbsp oil in a small pan over a medium-low heat. Add the onion, garlic and celery and fry until soft.
- Meanwhile, mix together the tomato paste, honey, sugar, soy sauce, vinegar and lemon juice.
- Once the vegetables are soft, add the ginger, fry for 2 minutes then stir in the tomato paste mix.
- Bring to the boil, reduce the heat and simmer gently for 15-20 minutes. Add the mustard powder and Tabasco.
- Rub the chicken in 2 tbsp oil. Season with pepper. Arrange in a single layer in the foil-lined dish.
- Roast legs and thighs for 15 minutes and breasts for 10.
- Remove from the oven, pour over the sauce. Mix well to coat the chicken, then return to the oven and cook for 25 minutes, turning once.
Nutrition Facts : Calories 532.8, Fat 24.4, SaturatedFat 4.5, Cholesterol 208, Sodium 1100, Carbohydrate 22.4, Fiber 1.6, Sugar 18.2, Protein 55.4
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