- 0:05 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
A sweet and sticky chicken dish that the whole family will relish.
Ingredients
- 125ml (1/2 cup) fresh pineapple juice
- 2 tablespoons tomato sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon fresh ginger, finely grated
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1/4 teaspoon dried chilli flakes
- 1 lime, rind finely grated, juiced
- 4 (about 1.2kg) chicken marylands, excess fat trimmed
- 3 small (about 530g) sweet potatoes, scrubbed, cut into wedges
- 1 large red onion, cut into wedges
Method
- Step 1Preheat the oven to 200C/180C fan forced. Combine pineapple juice, tomato sauce, soy sauce, honey, ginger, garlic, cumin, chilli, 1⁄2 tsp lime rind and 1 tbs lime juice in a small saucepan over medium heat. Bring to a simmer. Simmer, stirring occasionally, for 6-7 minutes or until thickened slightly.
- Step 2Meanwhile, heat a large flameproof roasting pan over medium-high heat. Spray the chicken with olive oil. Season. Cook the chicken, turning, for 5 minutes or until browned.
- Step 3Add sweet potato and onion to pan. Pour over the pineapple mixture and roast, basting twice with pan juices, for 35 minutes or until chicken is cooked through and caramelised. Serve sprinkled with the remaining lime rind.
- Low carb
- Lower gi
Nutrition
2379 kj
Energy
24g
Fat Total
7g
Saturated Fat
5g
Fibre
45g
Protein
42g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
0
