Lemon and honey chicken casseroleby Steve Edwards |
| Preperation time: 45 mins Cooking time: 1 hour 10 mins Serves: 4 |
| Recipe Ingredients |
| for marinade: grated rind and juice of 1 lemon; 3 tbsp clear honey; 2 cloves garlic, peeled and crushed; 1 red chilli, deseeded and finely sliced; salt and pepper; for the casserole: 450g chicken breasts; 500g potatoes, peeled and quartered; 300ml chicken stock; 4 tbsp olive oil; 350g baby leeks, trimmed and halved lengthways; 1 lemon, sliced. |
| Recipe Method |
| First make the marinade by putting the lemon
rind and juice into a large bowl. Stir in the honey, chilli, garlic
and season. Make cuts in the chicken breasts and toss in the marinade. Cover and chill for 30 minutes. Meanwhile cook the potatoes in boiling water for about 20 minutes or until tender. Drain and transfer to a baking dish. Pour the stock over the potatoes along with 2 tbsp olive oil. Season with pepper. Roast in the oven for 20 mins at about 200c. Add the leeks to the potatoes and arrange the chicken breasts on top of the leeks and pour the marinade over. Scatter the lemon slices over the top and drizzle the remaining olive oil over. Return to the oven and roast for a further 30 minutes or until the chicken is cooked through. Remove the chicken, leeks and potatoes from the dish. Strain the cooking juices into a saucepan and boil quickly to reduce it slightly. Pour a little juice over each portion when serving and garnish with the lemon slices. |
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