Roast chicken with ginger and lime sauce

1 servings

Ingredients

Quantity Ingredient
2 larges Portions of corn-fed chicken
3 tablespoons Olive oil
Salt
1 medium Carrot
1 Stick celery
1 Clove garlic
1 small Onion
1 Sprig thyme
1 tablespoon Tomato puree
½ cup Beef stock
1 small Knob of butter
½ teaspoon Finely chopped root ginger
1 tablespoon Freshly squeezed lime
1 pint Water

Directions

SAUCE

Brush the chicken with the olive oil, sprinkle with salt and roast in a medium oven for 20 minutes.

The sauce:

Roughly chop the carrot, celery and onion and lightly fry in the remaining oil, adding the crushed clove of garlic, tomato puree, beef stock and sprig of thyme, while stirring the mixture.

Cover with water and allow to boil for approx half an hour. Strain the mixture into another pan and bring that to the boil, stirring in the knob of butter.

Finally, stir in the ginger and lime and serve immediately with vegetables of your choice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes