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I ran out of idea on what to do with chicken. So, again, I put Jamie Oliver’s cookbook to a good use and it is a life saver. This is not your typical sweet and sour chicken/pork that you have eaten, deep-fried and glazed with sweet and sour sauce. This is actually a pot-roasted sweet and sour chicken. I love the sauce and the idea of one-pot dish as always.
POT ROASTED CHICKEN WITH SWEET AND SOUR SAUCE (4 servings)
4.5 lbs whole chicken or chicken pieces
1 handful fresh parsely (roughly chopped)
4 thumb-sized pieces of fresh ginger (grated with skin left on)
4 red/green bell peppers (halved and seeded)
4 red onions (peeled)
2 red bird’s eye chili (cut in half)
1 can (12 oz) diced pineapple
1 tsp fennel seeds (crushed)
2 Tbsp sugar
6 Tbsp balsamic vinegar
Olive oil
COOKING METHOD:
1. Preheat the oven to 375 F. Season the chicken generously inside and out and stuff the cavity with the mixed parsely and ginger
2. Cut your peppers and red onions into quarters and put them into a cold casserole dish. Add the chillies, pineapple and crushed fennel seeds. Drizzle with generous amount of olive oil, sprinkle with salt and pepper, and toss until well coated
3. Place your chicken on top, pat it with little oil and cook in the middle of the preheated oven for 1.5 hours. The chicken is ready when the bones can be easily pulled out of the thighs
4. Once cooked, drain the chicken juices over the pan. Remove the chicken to a plate with half of the vegetables and pineapples, and allow to rest for 5 minutes while you make your sauce. Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar and correct the seasoning with some salt
5. Blend to make the sauce, add a little water if needed. Season to taste
6. Serve with some stir-fried noodles or steamed rice and you are good to go 🙂
