Sage-baked chicken with Red Pepperdew Sauce
Pepperdews are picante mini versions of bell peppers. They are preserved in oil or brine and can be bought at good delis. Alternatively, if you know someone travelling to South Africa ask them to bring you some; they are very big news there!
6 boneless chicken breasts
3T soy sauce
3T honey
100ml dry white wine or chicken stock
2T balsamic vinegar
1T freshly minced ginger
2t dried sage
600g new potatoes
Preheat the oven to 180C. Place the chicken in an ovenproof dish. Mix all the ingredients and pour over the chicken. You can marinade these before hand for a couple of hours. Just make sure you return the chicken to room temperature before baking. Place the potatoes in the dish, cover with a lid and cook for 20 minutes or until the chicken and potatoes are cooked through.
Sauce
1 red onion finely chopped
1t freshly minced garlic
425g tinned tomatoes
350ml vegetable stock
1/2 cup of pepperdews or 2 red bell peppers or 1/2 cup sun dried tomatoes
Saute the onion in olive oil. Add the garlic and stir. Add the pepperdews and cook until soft. You will need to cook the bell peppers for a little longer. I often roast the bell peppers in the oven and use them for this sauce. Add the stock and tomato and bring to the boil. Reduce the heat and cook for 20 minutes. Once cooked, cool, season and using a food processor, blend the sauce until smooth. I like to serve the sauce when still warm, but not hot. The sauce can be made in advance and heated slightly. Garnish with basil leaves.
6 boneless chicken breasts
3T soy sauce
3T honey
100ml dry white wine or chicken stock
2T balsamic vinegar
1T freshly minced ginger
2t dried sage
600g new potatoes
Preheat the oven to 180C. Place the chicken in an ovenproof dish. Mix all the ingredients and pour over the chicken. You can marinade these before hand for a couple of hours. Just make sure you return the chicken to room temperature before baking. Place the potatoes in the dish, cover with a lid and cook for 20 minutes or until the chicken and potatoes are cooked through.
Sauce
1 red onion finely chopped
1t freshly minced garlic
425g tinned tomatoes
350ml vegetable stock
1/2 cup of pepperdews or 2 red bell peppers or 1/2 cup sun dried tomatoes
Saute the onion in olive oil. Add the garlic and stir. Add the pepperdews and cook until soft. You will need to cook the bell peppers for a little longer. I often roast the bell peppers in the oven and use them for this sauce. Add the stock and tomato and bring to the boil. Reduce the heat and cook for 20 minutes. Once cooked, cool, season and using a food processor, blend the sauce until smooth. I like to serve the sauce when still warm, but not hot. The sauce can be made in advance and heated slightly. Garnish with basil leaves.
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