Ingredients (for two)
4 chicken thighs or 2 chicken breasts
4 rashers of bacon
1 tbsp olive oil
1 garlic clove
1/2 tsp turmeric
250ml chicken stock (I use one knorr stock pot in 250ml water)
Salt and pepper to taste
Wrap the chicken in bacon and secure with a cocktail stick. Alternatively (if using breast), dice the chicken and chop the bacon. Heat the oil in an ovenproof pan. Brown the chicken over a high heat for five minutes, then remove the chicken from the pan.
Add the rice to the pan and cook on a low heat, stirring constantly for one minute. Add the onion (uncooked), garlic, turmeric, stock, salt and pepper and stir well. Arrange the chicken over the rice and press down gently.
Cover with foil, and then put the lid on the pan. Bake in a preheated oven at 180 (Gas Mark 4) for 50 minutes.
It’s been a long time since I did any cooking, but since I finished work an hour early on Friday, I thought I might as well try out one of my food pins from Pinterest.
The original recipe that I found on Pinterest had egg noodles, but we had none in the house so I used rice instead. I forgot to take pictures though, so the picture is from the original website. The recipe also stated that the sauce should turn into a glaze. I think I used a larger orange than the original recipe so I had a lot more liquid. If this happens to you, mix some cornstarch with hot water and add to the pan at the end of step 4. Cook for 5 more minutes or until the sauce thickens.
Sticky Five Spice Gammon
- 4 Medium gammon steaks (cut into bite sized pieces)
- 2 teaspoons five spice powder
- 1 tablespoon olive oil
- 2 red chillies (deseeded and finely sliced)
- 1 Medium orange (zest and juice)
- 1 tablespoon clear (runny) honey
- 100ml chicken stock (I used an oxo cube made up with 100ml water)
- 2 tablespoons dark soy sauce
- 1 Medium red pepper (sliced)
- 2 Medium onions (diced)
- 300g long grain rice
||Add oil to a large frying pan and heat. |
||Fry onions and peppers until soft. |
||Sprinkle five spice powder over gammon and add gammon to pan with onions and peppers. Fry for around 2-3 minutes. |
||Add the soy sauce, honey, chillies, orange zest and juice and stock and simmer for 4-5 minutes until the sauce is thickened. |
||Serve with the rice cooked according to packet instructions. |