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Prep Time: 8 Minutes Cook Time: 30 Minutes |
Ready In: 38 Minutes Servings: 6 |
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This is a super simple recipe that has a wonderful end result. I have been thinking of new recipes that are fuss free lately, as I have been helping my sister out and been getting home later in the evening. The absolute last thing I want is to have to spend ages preparing a meal, I have been trying to have recipes either ready to go when I get in or ones that do not require lots of prep or cooking time. I came up with this one last week and it was really good and the left over chicken was just as good the next day. Ingredients:
1 barbecued chicken |
1/2 cup honey |
1/2 cup dry white wine |
2 tablespoons chopped chives |
1 tablespoon soy sauce |
1 tablespoon lemon juice |
2 garlic cloves, crushed |
1 teaspoon grated fresh ginger |
1 teaspoon cornflour |
Directions:
1. Either keep chicken whole or cut into pieces and place in an oven proof dish.
2. Combine honey and wine in a pan, stir over heat until honey becomes liquid.
3. Blend lemon juice, soy sauce and cornflour together.
4. Add chives, garlic, ginger and cornflour mixture to honey and wine. Stir over heat until mixture boils and thickens slightly.
5. Pour over chicken, bake uncovered in a moderate (180c) oven for 30 minutes.
6. I served mine over a nice mixed salad, but serve with whatever you want it is summer here hence the salad. It would be nice with veg and potato if it was colder.
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