Asian greens and spicy carrots are an exciting side to the roast chicken marylands.
Ingredients
- 4 (about 220g each) chicken marylands
- 40g butter
- 1 tablespoon chopped fresh chives
- 1 garlic clove, crushed
- 4 thin orange slices
- 2 tablespoons peanut oil
- Sea salt flakes & freshly ground black pepper
- 1 tablespoon honey
- 2 teaspoons Chinese five spice
- 1 bunch baby (Dutch) carrots, scrubbed, ends trimmed to 3cm
- 1/2 bunch snake beans, cut into 5cm lengths
- 80ml (1/3 cup) Massel chicken style liquid stock
- 1 tablespoon soy sauce
- 60g baby Asian greens
Method
- Step 1Preheat oven to 200°C. Place the chicken in a roasting pan. Combine the butter, chives and garlic in a bowl. Run your finger under skins of marylands to create a pocket. Place 1 tablespoon of butter mixture under skins of marylands and press skins to evenly spread. Place 1 slice of orange under skin of each maryland and secure skin with a toothpick. Drizzle with 1 tablespoon of the oil and season with sea salt. Roast in oven for 10 minutes.
- Step 2Combine remaining oil, honey and five spice in a bowl. Add carrots and snake beans, and toss to coat. Remove chicken from the oven. Arrange carrot mixture evenly around edge of pan. Season with salt. Cook for a further 15 minutes or until chicken is brown and cooked through and carrots are tender. Remove from oven. Transfer chicken and carrot mixture to a plate.
- Step 3Place roasting pan over medium heat. Add stock and soy sauce. Cook, stirring with a wooden spoon to dislodge any bits that have cooked onto the base, for 3 minutes or until mixture boils.
- Step 4Place Asian greens on plates. Top with carrot mixture and chicken. Drizzle with sauce and serve immediately.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1763 kj
Energy
24g
Fat Total
9g
Saturated Fat
6g
Fibre
29g
Protein
135mg
Cholesterol
593.85mg
Sodium
18g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0