Friday, 15 August 2014

Sticky Chicken and Veggie Bake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This delicious mid-week staple has been in my folder for an entire year. Yep, I actually cooked and photographed this Sticky Chicken and Veggie Bake last year.
I can't believed I waited so long to share the recipe with you but better later, than never!
The amounts in the marinade are what worked for me but if you like it spicier or less, feel free to adjust as you want!

Roast Chicken, previously: Roast Chicken TikkaMy Mums Roast ChickenMasala Chicken and Potatoes

A Simple List of Ingredients:

1. Whole Chicken Pieces or Chicken Breast Pieces
2. Apricot Jam or Marmalade
3. Tomato Ketchup
4. Soy Sauce
5. Worcestershire Sauce
6. Chilli and Garlic Sauce
7. Garlic
8. Potatoes
9. Bell Peppers
10. Carrots
11. Olive Oil 
12. Salt and Pepper

Bismillah, let's begin!

Into a bowl, place 1 Whole Chicken, cut into pieces or 2 Large Chicken Breasts, cut into pieces.

Add in 2 tablespoons of Apricot Jam or Marmalade.

2 tablespoons of Tomato Ketchup

1 tablespoon of Soy Sauce

1 tablespoon of Worcestershire Sauce

1 tablespoon of Chilli and Garlic Sauce this is my favourite!

Finally, add in 3 Garlic Cloves, peeled and finely chopped.
Add in 1 teaspoon of Salt, or to taste.

Mix well and leave to marinate for 30 minutes, a few hours or overnight - as long as you have!

When you're ready to bake, preheat the oven to Gas Mark 6 or 200 degrees C.
Line a roasting tin with foil, and put in 2 medium Potatoes, peeled and roughly chopped.

Add in 2 Bell Peppers, roughly chopped.

1 Carrot, peeled and roughly chopped

Drizzle with Olive Oil.

Season with Salt and Pepper, to taste.

Give the veg a good toss and then spread in a single layer.

Lay the chicken pieces on top along with any extra marinade.

Cover the tin with foil and bake for 1 hour. Check on it after 45 minutes.

Be sure to post your progress on Instagram!

Once cooked (read full recipe for more info), it's time to eat!

I hope this recipe will become one of your favourites - remember, you can adjust all the ingredients to suit your tastes!

Full Written Recipe:


Sticky Chicken and Veggie Bake

Adapted from Sorted Food 

Ingredients – serves approx. 4 people
1 Whole Chicken, cut into pieces or 2 Large Chicken Breasts
2 tablespoons Apricot Jam or Marmalade
2 tablespoons Tomato Ketchup
1 tablespoon Soy Sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Chilli and Garlic Sauce
3 Garlic Cloves, peeled and finely chopped
2 medium Potatoes, peeled and roughly diced
2 Bell Peppers, roughly chopped
1 Carrot, peeled and roughly chopped
Few tablespoons of Olive Oil
Salt and Pepper, to taste

Method

Into a bowl, place the chicken pieces, apricot jam, tomato ketchup, soy sauce, Worcestershire sauce, chilli sauce and chopped garlic. Season with about 1 teaspoon of salt, or to taste. Mix well and cover to marinade for 30 minutes, a few hours or over night.

When you’re ready to bake, preheat the oven to Gas Mark 6 or 200 degrees C. Line a roasting tin with foil, and pop in the potatoes, carrots and peppers. Drizzle over olive oil along with salt and black pepper, to taste. Give them a good toss, and then arrange in a single layer.

Place the chicken pieces along with all the excess marinade over the veggies. Cover the tray with foil, and bake in the oven.
Bake for 1 hour but check after 45 minutes. Give the veg a poke with a knife to see if tender. Check if the chicken is cooked through.

If you want the bake with gravy at the bottom, then remove when baked and pour out the gravy. Otherwise, when it’s baked, uncover and roast for about 5 minutes.
Serve immediately!

This Time Last Year:


Keep me in your duas, please,

Wasalaam!


                           
               

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