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| Hot & Fiery Chicken |
| Ingredients
6 tablespoons honey 1 red chili, seeded and finely chopped 2 tablespoons Worcester sauce 2 tablespoons distilled vinegar 1 tablespoon sage, freshly chopped Salt and freshly ground black pepper 4 skinless chicken breasts 1 red pepper, cut into 8 8 button mushrooms 1 zucchini, cut into 1/2-inch thick slices 1 red onion, cut into 8 thin wedges 8 ounces rice Method Preheat oven to 350° Mix together the honey, chili, Worcester sauce, and distilled vinegar. Add the sage and season with salt and pepper. Score the chicken breasts 3 times diagonally across, place in a nonmetallic, ovenproof dish and cover with the honey mixture. Leave to marinade for 1 hour. Meanwhile make 8 vegetable kebabs, threading one piece of pepper, 1 mushroom, 1 zucchini slice and 1 onion wedge onto 8 small metal kebabs. Put the chicken in the oven and cook for 20 to 30 minutes, basting 2 to 3 times during cooking. The chicken is cooked when the juices run clear. Cook the rice according to the pack instructions. Next, brush the griddle pan with a little more oil and cook the vegetable kebabs until tender and char-grilled, turning frequently. When cooked, remove the chicken from the oven transfer to a plate and keep warm. Pour the juices and remaining sauce into a small saucepan, reduce by half. Next drain the rice and rinse in boiling water. To serve, divide the rice between four plates, place one chicken breast on top of the rice, place 2 kebab sticks crossed on top of the chicken. Pour the sauce over the kebabs and serve. |
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