| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dilly, Dines, Out | 1 | Servings | |
INGREDIENTS
| 2 | Portions of corn-fed chicken | |
| 3 | T | Olive oil |
| Salt | ||
| 1 | Carrot | |
| 1 | Stick celery | |
| 1 | Clove garlic | |
| 1 | Onion | |
| 1 | Sprig thyme | |
| 1 | T | Tomato puree |
| 1/2 | c | Beef stock |
| 1 | Knob of butter | |
| 1/2 | t | Finely chopped root ginger |
| 1 | T | Freshly squeezed lime |
| 1 | pt | Water |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 398
Total Fat: 45g
Cholesterol: 7.5mg
Sodium: 1379.9mg
Potassium: 651.5mg
Carbohydrates: 27g
Fiber: 4.6g
Sugar: 10.2g
Protein: 5.3g