Tuesday, 18th September 2018
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This is a great sharp way of getting the best flavour from the humble chicken.


(For 4)

- 1 Large Chicken

- 1 Bunch (6) Scallions

- 2 Tablespoons Sunflower Oil

- 1 Tablespoon Vinegar

- Zest and Juice of 1 large - Orange

- Zest and Juice of 1 Lime (or - Lemon)

- 1 Tablespoon Soy Sauce

- 1 Tablespoon Honey

- 2 Thumbs Root Ginger Peeled and Grated.


Joint the chicken; remove the legs and divide into thigh and drumstick. Remove the breasts and wings in one piece and then and divide in two. (Alternatively you can buy appropriate chicken pieces). Put to one side.

Trim the scallions and chop them finely. Sweat these gently in a small pot in the oil on a gentle heat until soft. Add all the other ingredients (except the Chicken) to the pot and simmer together for 5 minutes.

Select an oven proof dish which will just fit the Chicken pieces. Pour the sauce ingredients in and place the chicken on top. Heat the oven to Gas 4, 175C, 350F. Put in the chicken at this temperature and cook for 45 minutes. Check from time to time to make sure the skin - which should brown nicely - is not getting black. If so cover with some tinfoil. After 45 minutes check that the chicken is cooked right through by cutting into the part near the bone to see if any pink remains, if so cook for a little longer.

To serve divide between 4 plates and spoon over the cooking juices and the scallions. Serve with Rice, Couscous, or some little roast potatoes and a green vegetable like Broccoli or French beans..


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