Canderel Kitchen: Caramelised Chicken with Hot Ginger Sauce

Ingredients

4 chicken breasts, skin on
1 pinch cayenne pepper
100ml chicken stock
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
1 tbsp granular Canderel Yellow
5cm piece of fresh ginger, peeled and grated
1tsp tomato puree
1 red chilli, de-seeded and finely chopped
Juice of ½ lime

Before you Begin

Cook with

Canderel Yellow

Serves

Time

preparation: 20 minutes

cooking: 40 minutes

Per serving

170 kcals

Difficulty level

Step by step

Preheat the oven to 200 C / Gas mark 6. Make 3 slashes across each of the chicken breasts to score, then season well with sea salt, freshly ground black pepper and cayenne pepper and rub it into the cuts.

Heat a frying pan over a fairly high heat then add the chicken breasts to the pan skin-side down and fry until the skin is golden, about 5 minutes. Use a spoon to remove any excess fat from the bottom of the pan. Turn the breasts over and cook for a further minute.

Using tongs, remove the chicken from the pan and sit in a roasting tin. Put in the oven and cook for about 30-40 minutes or until the chicken is cooked through. Remove and leave to rest.

Pour away any fat from the frying pan then pour in the stock, soy sauce, rice wine and Canderel Yellow and stir then add the ginger, tomato puree, chilli and lime juice.

Bring to the boil and bubble then reduce to a simmer and cook for about 5 minutes or until it begins to thicken slightly. Taste and season as required.