Description
Indian influenced chicken dish to serve on womans day, 8th march.
A fusion of honey and lemon with orange juice flavours this wonderful chicken dish. A medley of capsicum peppers add colour, and are so easy to cook, this dish should delight the woman of your dreams, and is good to share.
Ingredients
- Chicken Breasts
- Cooked Rice
- Olive Oil
- Baby Onions
- Carrots
- Garlic Cloves
- Fresh Ginger
- Lemon Rind
- Dijon Mustard
- Salt
- Orange Juice
- Lemon Juice
- Honey
- Pepper
- Chili Flakes
- Spinach Leaves
- Yellow Capsicum
- Red Capsicum
- Green Capsicum
- Butter
- Parsley
Instructions
- In a bowl mix together the ginger, lemon rind, salt, mustard, orange juice and pepper, half of the chilli flakes, half of the honey, and the lemon juice
- Place the chicken breasts in this mixture and marinate for 1 hour
- In the meantime heat half of the olive oil in a pan and sautee the onions, and carrots till just glazed
- Add the garlic stir and cook for 3 minutes remove from the heat
- Preheat oven to 200 c
- Transfer the onion mixture to a baking dish, spread the spinach leaves over the onions and place the chicken on top of the spinach
- Pour the remaining honey over the chicken and bake in the oven till tender and golden
- Back to the sautee pan
- Heat the remaining olive oil in the pan and sautee the capsicums for a few minutes add the rice to the pan, season with salt and toss all together
- Plate the chicken on top of the vegetables and glaze with the cooking juices
- Serve the rice in a bowl, sprinkle the remaining chilli flakes over the chicken and rice, garnish with the parsley
- Serve hot