ROASTED CHICKEN BREAST AND POTATOES.

ROASTED CHICKEN AND POTATOES WITH CHICKEN SAUCE PEAS

INGREDIENTS

White potatoes (Irish potatoes)

Peas

1 Onion

Chicken stock

3 Chicken breasts

Ginger

Garlic

Black pepper

Salt

Knorr Aromat

Vegetable oil

Lime

Flour  

PROCEDURES

For chicken breasts

In a food processor or blender, blend the ginger, onions and garlic. Set aside.

Pat dry the chicken breasts with kitchen tissue. Rob on the chicken, 2 tablespoons of knorr aromat. Sprinkle a teaspoon of salt and black pepper. Sprinkle the lime then put in the fridge for 30 minutes.

In a frying pan, add a tablespoon of vegetable oil and allow heating for few seconds. Add the chicken breasts and fry one minute on each side to seal in the spices.

In a roasting pan, put the fried chicken breasts. Cover each breast with the ginger-onion-garlic mix. Sprinkle black pepper; roast for 45 minutes or until cooked.

For potatoes

Peel the potatoes and cut into wedges. In a pot, add water about half the pot, bring to boiling. Add pinch of salt.

Once boiled, add the potatoes and poach for 4-5 mins. Sieve and allow cooling.

In the roasting pan, add about 5 tablespoons of veg oil, put in the oven and allow heating. Once the oil is hot hot, add the potatoes and roast for 15 mins gas 250 degrees, until golden brown.

For the sauce

In a small pot, add the chicken stock and flour. Mix until smooth then bring to boiling. Once thickened, add the peas and carrot. Taste and serve.