Hoender Resepte Chicken Recipes - Peterjasie

Citrus Chicken
Chicken Breasts, Halved
2 Tbsp Olive Oil
Marinade:
2 Cups Wine
Juice Of 1 Lemon
½ Cup Olive Oil
1 Tbsp Balsamic Vinegar
Bay Leaves
Black Pepper
Cardamom Pods, Crushed
1 Red Or Green Chili. Chopped
Method:
Mix The Marinade Ingredients In A Non-Metal Dish.
Prick The Skin Of The Chicken & Place In Marinade & Refrigerate For A
Minimum Of 3 Hours.
For The Sauce:
1 Tbsp Butter
1 Tbsp Lime Cordial
Grated Peel Of One Lemon
2 Tsp Brown Sugar
Garlic Cloves, Crushed
2 Tsp Tomato Sauce
1 Large Onion, Quartered
Method:
Melt The Butter & Add The Garlic. Fry Over Medium Heat For Two
Minutes, Then Add The Onion & Fry For One Minute. Strain The
Marinade & Add To The Pan, With The Grated Lemon & Cordial. Reduce
By One Third, Then Add The Sugar & Tomato Sauce. Add Salt & Black
Pepper To Taste. Simmer For 2-3 Minutes, Remove From Heat & Keep
Warm. In A Clean, Large Pan Warm The Olive Oil Over Medium Heat &
Fry The Chicken Pieces Until Golden Brown.
Spoon The Chicken Pieces On To A Large Warm Platter & Pour The
Sauce Over The Chicken.
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