I have to confess – naartjies are not my favourite fruit but I have a husband who loves them so I buy them for him. Then I came across this recipe in a magazine and thought I would give it a try. I adapted it and here is the result -a real winner for taste and time saving! I hope you and your family will enjoy it as much as ours!
NAARTJIE & GINGER CHICKEN
An unusual mix of flavours that work so beautifully together to create a phenomenal dish - and it is super quick to put together!
Author: Julie Perks Registered Dietitian
Serves: 4 servings
Ingredients
- 4 chicken breasts (on the bone) – skin removed
- 2 naartjies, separated into segments
- 1 bunch of spring onions, cut into 2cm pieces (save some for decorating)
- 4 cloves garlic, sliced
- 15ml naartjie rind, chopped
- 180ml naartjie juice (about 2 in the nutribullet/food processor)
- 4cm knob of ginger, finely sliced
- 30ml honey
- 60ml sherry
- 10ml sesame seed oil
- 60ml light low sodium soya sauce
Method
- Preheat oven to 180 degrees C.
- Whisk sauce ingredients together in a mixing bowl.
- Cut a few shallow cuts into the top of the chicken.
- Place chicken into a roasting dish and pour over the sauce.
- Roast for 20 minutes then remove and sprinkle over the naartjie segments and spring onion.
- Baste the sauce over the chicken and cook for a further 20 minutes.
- Remove chicken from oven, check that the juices run clear when you insert a knife into it and then if it is cooked, set aside to rest for a few minutes
- Serve with stir fry vegetables or cooked roast vegetables (can be cooked simultaneously).
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