POT-ROASTED CHICKEN WITH SWEET AND SOUR SAUCE
This is a Jamie Oliver Recipe that I tried the other night - it was sooooo yummy. Mmmm! You will need about 4 inch piece of fresh ginger and a handful of fresh parsley.
Provided by Jan-Luvs2Cook
Categories Whole Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 190c/375F/Gas5.
- You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
- You will also need a food processor.
- Crush the fennel seeds and put to one side.
- Chop the parley and put to one side.
- Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
- Grate the ginger - Leaving the skin on.
- Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
- Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
- Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
- Sprinkle with salt and pepper and give it a good stir to coat everything well.
- Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
- ***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
- When cooked, remove the chicken and drain the juices over the pan.
- Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
- Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
- Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
- Remove the chicken from the bone and put onto serving plates - pour over the sauce.
- I served mine with boiled rice.
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Md Robi alom Alom
[email protected]Easy to make and delicious!
Bella Swan
[email protected]This was the best pot roasted chicken I have ever had! The chicken was so tender and flavorful, and the sauce was the perfect balance of sweet and sour. I will definitely be making this again soon.
Hennie
[email protected]This recipe was a disaster! The chicken was dry and overcooked, and the sauce was too thick and gloopy. I would not recommend this recipe to anyone.
Nayeli McLean
[email protected]The chicken was cooked perfectly, but the sauce was a bit too sweet for my taste. I would recommend using less sugar in the sauce next time.
Andre Fernandez
[email protected]This is my new favorite chicken recipe! The chicken was so tender and juicy, and the sauce was amazing. I will definitely be making this again and again.
Raim Sandhu
[email protected]The chicken was a bit bland, but the sauce was very good. I would recommend adding more spices to the chicken before roasting it.
Candy Yax
[email protected]This recipe was easy to follow and the chicken was cooked to perfection. I loved the sweet and sour sauce, it was the perfect balance of sweet and tangy.
Justus Nyamasyo
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The sauce was also very good, but I added a bit of extra garlic and ginger to give it more flavor.
Mohamed Mahmoud Abdalla
[email protected]The chicken was a bit dry, but the sauce was delicious. I would recommend using a different cut of chicken, such as thighs or breasts, for a more moist result.
Tehzeeb Faisal
[email protected]This pot roasted chicken recipe was a hit! The chicken was tender and juicy, and the sweet and sour sauce was the perfect balance of sweet and tangy. I will definitely be making this again.