Roasted Honey-Glaze Chicken & Potato Tuna Salad.

sio, ryce and i returned more than an hour ago from an easy night of beer. there's something about a night of alcohol and supper, somehow one inevitably leads to the other. as if the beer or champagne we consume doesn't contain enough carbohydrate to set us back a few grammes.

anyway, there was meat thawing in the sink, left out initially for dinner. i guess it's about time we tried another one of them fuss-free recipes. admittedly though, fuss-free doesn't necessarily mean low calorie count, so i'm just going to avoid eating for the next few days to compensate.

Anna, Billy and i = BFF!

Ingredients.
(for the chicken)
4 pc, chicken thigh (part of chicken negotiable)
4 tbsp, soya sauce
4 tbsp, honey
4 tbsp, chinese rice wine
2 tbsp, black pepper
4 bunch, parsley



(for the salad)
3 potatoes (nude for me)
1 onion (i'm using brown)
1 can, tuna (with olive oil)
1 lemon
4 inch, ginger
3 bunch, spring onion/ scallion
2 tbsp, black pepper (i'm a fan)
1 tp, salt

Serves.
4

Step 1: Marinating the chicken.
mince the parsley into a fine grain, and mix it together with the rest of the marinade ingredients. rub the marinade into the chicken, making sure that you get some marinade (especially the parsley) under the skin. leave the chicken and marinade to soak for at least half an hour.

Step 2: Preparing the salad.
dice the potato, and braise it in boiling water for about 5 minutes with the salt; drain water after. mince the ginger and dice the onion, then mix them all with the potato and tuna. stir the black pepper in and we're ready for the roast.

Step 3: Cooking everything.
set your oven to preheat at about 180degrees for 10 minutes. when ready, put the salad and chicken in. make sure you take both dishes out for a stir (the salad) and flip (the chicken) 15 minutes into the roasting. another 20 minutes and we're ready to remove both from the oven.

Step 4: Finishing the salad.
when the salad's done roasting, mix chopped spring onions in and juice the lemon into the salad.

Final Serve.
the potato would seem a little crunchy till you bite into it--it's far softer than you'd imagine. if you decide not to use tuna infused in olive oil, just up the amount of ginger and lemon you're adding to the salad. flavouring for the salad should be kept as natural as you can possibly muster. (alternatively, use some of the chicken's marinade left behind by the roast.)



the recipe for the chicken is good also for steaks, and prepared in the grill, on the pan, or at your barbecue.

Honey Mustard Roasted Chicken

YaY!

Here's something i never knew i could make ...

only the video ... because the pictures look crappy ... no sunlight la. twas dinnertime.

enjoy:



(Serves 2 hungry students in 1 hr.)

here's the recipie:

2 chicken thighs
4 large white mushrooms
1 large white onion
2 red tomatoes
1/2 a brocolli
6 tbs honey mustard sauce
salt & pepper

step 1.
defrost and rinse chicken thighs. then spread honey mustard sauce liberally over chicken thighs. leave aside. turn on oven roaster to a reletively high heat just to get it going.

step 2.
slice mushrooms and lay them at the bottom of the roasting pan. sprinkle with a pinch of salt and a dash of pepper.

step 3.
cut up tomatoes and slice onion into rings. leave aside.

step 4.
place chicked thighs and whatever remaining sauce onto bed of sliced mushrooms and spread tomatoes and onions around and onto chicken in the roasting pan. place into oven and turn the heat down to a modest semi-high for 30 mins. (check on chicken at 15 mins to see that its sizzling.)

step 5.
after 30 mins, start blanching brocolli. you will add this to the roast later. (if you add it in any sooner without blanching/boiling) first, its gets all hard and rock-like.)

step 6.
check on the chicken, it should be turning a nice yellowy brown ... if you want, you can glaze the chicken wih more honey mustard to keep it moist. now, take your brocolli and place them in the remaining crevices it in the roast pan around your chicken. close the oven door and cook for another 15 minutes or till the chicken skin is a crisp golden brown. its ok if its slightly charred in some areas ... that happens.

step 7.
serve if your chicken looks done!
(if not .... eat the cooked parts then throw it back in the oven to cook again.)



its really very nice ....
kelvin gave the thumbs up.
just the mushrooms alone .... wah lao eh.

plus, i sound terrible in this video. must endeavor to speak like, nigella lawson.

yes must.