OVEN ROASTED CHICKEN BREASTS
Boneless chicken breasts, skin on - 150g
Marinade
Olive oil - 1/4 cup (50ml)
White wine - 2 tbsp (25ml)
Minced garlic - 1 tbsp (15ml)
Minced ginger 2 tbsp (25ml)
Coarsely ground peppercorns - 1/2 tsp (2ml)
Soy sauce 1 tbsp (15ml)
Wild Rice
Raisins - 2 tbsp (25ml)
Currants - 2tbsp (25ml)
Wild rice - 1 1/2 cups (375ml)
Butter, unsalted - tbsp (45ml)
Carrots, diced (5mm) - 3 tbsp (45ml)
Onions, diced (5mm) - 3 tbsp (45ml)
Celery, diced (5mm) - 3 tbsp (45ml)
Chicken stock or water - 4 1/2 cups (1.25L)
Bay leaf
Salt & fresh ground pepper
Thyme - pinch (1/16 tsp)
1.Trim chicken breasts. Combine marinade ingredients in a large bowl. Toss chicken with marinade. Cover and refrigerate for 6-8 hours, turning occasionally.
2.Plump up raisins and currants by covering with hot water. Leave for 15 minutes. Drain and reserve fruit.
3.In a pot with tight fitting lid, heat butter over medium heat. Add carrots, onion and celery and saute until tender not brown, about 4 to 5 minutes. Add rice, stir over moderate heat for 2 minutes. Add stock, bay leaf, seasoning and thyme. Bring to a boil. Cover pan, reduce heat and cook for 45 minutes to 1 hour or until rice is tender. Fluff rice, correct seasoning, and then stir in raisins and currants. Reserve until needed.
4.Preheat oven 400F (200C).
5.Drain chicken. Heat non-stick skillet over medium-high heat. Add chicken, skin side down and saute until golden brown, 2-3 minutes. Turn over and place in an oven-proof baking dish. Bake for 15-20 minutes or until juices are clear
Serve over wild rice.
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