Roast Chicken with Ginger and Chilli
A mouth watering dish that is versitile in every way. Served as the lean protein aspect of your lunch or dinner or use any leftovers to make a satisfying soup.
Ingredients.
4-6 Chicken breasts
Marinade.
Juice of 4 limes
2 Red Chillies, seeded and chopped
1 tablespoon Rapeseed oil
2 stalks of Lemon Grass, thinly sliced
3cm piece of Ginger, peeled & chopped
4 Scallions, chopped
1 dessertspoon rosemary leaves, chopped
3 tablespoon Manuka Honey
Salt and freshly-ground black pepper
Method.
Place the chicken breasts in an ovenproof dish.
Combine the marinade ingredients and pour over the chicken.
Cover and place in the fridge for an hour or two if you have time.
Preheat the oven to Gas Mark 6, 200ºC (400ºF).
Put in the chicken into the preheated oven until golden.
Delicious served with roasted vegetables.