Ginger Chicken

This delicious chicken dish takes only 10 minutes to prepare and 25 minutes to cook. It is a great dinner party option as it is easy to increase all the ingredients to serve any number of guests. Serve with coconut rice (below) and slices of orange to garnish.

Serves 4

Ingredients:

1 tbsp olive oil or coconut oil

4 boneless chicken breasts, skin removed

1 tbsp clear honey

1 tbsp tamari soy sauce

2 garlic cloves, crushed

2 cm piece of fresh ginger, finely chopped

Juice and rind of one large orange

Salt and black pepper

225g button mushrooms, washed and halved

2 bunches salad onions, trimmed and halved

Method:

1. Preheat oven to 190°C/375°F/Gas mark 5.

2. Heat the oil in a frying pan and pan fry the chicken for a couple of minutes then transfer to an ovenproof dish.

3. Mix together the honey, soy sauce, garlic, ginger and orange rind and juice and pour over the chicken.

4. Season lightly with salt and black pepper and bake for 10 minutes.

5. Now add the mushrooms and spring onions and return to the oven for a further 15 minutes or until cooked through.

6. Serve with portion of coconut rice, below.

COCONUT RICE

Ingredients:

200g brown basmati rice

50g block creamed coconut, chopped roughly

1 bay leaf

Method:

1. Bring 400ml of water to the boil in a non-stick pan.

2. Add the creamed coconut and stir until it has dissolved.

3. Add the rice and the bay leaf, cover and simmer for 20-25 minutes or until the rice is cooked but still firm.