Honeymoon chicken
easy
60 mins
60 mins
Ingredients
- 2 Garlic cloves
- 1 piece(s) (approx. 20 g) fresh ginger
- 2 TABLESPOONS liquid honey
- 8 TABLESPOONS Oil
- 6 TABLESPOONS Soy sauce
- 2 TABLESPOONS Balsamic vinegar
- 4 TABLESPOONS Lime juice
- 1 TEASPOON Chilli powder
- 7-10 Tbsp Salt
- 4 Chicken breasts (with skin and bone)
- 100 g Mung bean seedlings
- 1 collar Coriander
- 1 collar Thai basil
- 1–2 red chillies
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- baking paper
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Peel garlic and ginger, chop very finely. Mix with honey, 6 tbsp. oil, 5 tbsp. soy sauce, vinegar, 2 tbsp. lime juice, chilli powder and salt.
- 2
Rinse the chicken in cold water, dab dry well. Coat all around with the marinade and place on the tray. Bake in a hot oven for approx. 45 minutes. Brush with the remaining marinade from time to time.
- 3
For the salad, place the sprouts in a sieve and briefly blanch hot. Quench cold and drain well. Wash the herbs, shake dry and pluck the leaves from the stems. Carve the chilli lengthwise, remove seeds, wash and cut into rings.
- 4
Mix 2 tablespoons oil, 2 tablespoons lime juice and 1 tablespoon soy sauce. Season to taste with salt, pepper and a little sugar. Mix the salad ingredients with the vinaigrette. Serve with the chicken pieces.
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