Yet weirdly, it’s only recently that one has made it into my cookbook collection. Absolute Favourites is a mixture of old and new recipes. Some that I remember well from things my Mum has made, and some that I just can’t wait to try.
Although it was one I hadn’t had before, the Sticky Chicken recipe jumped out as something that looked tasty and easy to make. And that it certainly was…
- Oil, for greasing
- 6 skinless, boneless chicken breasts
- 3 red peppers, deseeded and cut into large chunks (I used Peppadew mild piquante peppers)
- salt and freshly ground black pepper
- 2 tbsp chopped parsley, to garnish
For the glaze
- 4 tbsp dark soy sauce
- 2 tbsp sesame oil
- 3 tbsp runny honey
- 4cm (11/2in) knob of fresh root ginger, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
method (serves 4 – 6)
Preheat the oven to 200°C/180° fan/Gas 6 and grease a large roasting tin with oil.
Arrange the chicken breasts and pepper pieces in the greased tin and season with salt and pepper (I used Peppadew mild piquant peppers as I had some left from my griddled steak, so added these at a later stage – when there was only 5 minutes left of the cooking time). Mix all the ingredients for the sticky glaze in a jug or bowl and spoon over the chicken.
Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. Baste the meat halfway through cooking.
Using a slotted spoon, transfer the chicken and peppers to a serving dish to rest for a few minutes. Put the roasting tin on the hob over a high heat and boil the cooking juices for 3–4 minutes until thickened. (Take care not to let the sugars in the glaze burn as this will make it bitter.) Pour the sticky glaze over the chicken and sprinkle with the chopped parsley to finish.
I served with a rocket, spinach, herb and spring onion salad – as well as a serving of cous cous (I tend to use the flavoured packet stuff for ease).
Mary did it again, a delicious meal that was a joy to cook and eat!