FIERY CHICKEN

FIERY CHICKEN

 

Serves 4

Approx. 2 Syns per serving

6 level tbsp. runny honey - 9 Syns
2 red chillies, deseeded and finely chopped (leave seeds in if you like it really hot)
2 tbsp. Worcester Sauce
2 tbsp. distilled vinegar
1 tbsp. freshly chopped sage
4 skinless chicken breasts
1 red pepper, deseeded and chopped into 8 
8 button mushrooms
1 courgette, cut into 1cm slices
1 red onion, cut into 8 thin wedges

Pre-heat the oven to 180C/Gas 4.
Mix together the honey, chillies, Worcester sauce and distilled vinegar.
Add the sage and season with salt and black pepper.
Score the chicken breasts 3 times diagonally across, place in a non-metallic ovenproof dish and cover with the honey mixture. Marinade in the fridge for 1 hour.
Meanwhile, make 8 vegetable kebabs, placing one piece of each veg onto 8 small metal kebabs.
Place on a baking tray and spray well with Frylight. Place in the oven, turning occasionally and re-spraying, if necessary.
Put the chicken in the oven for 30 minutes or until cooked through, basting occasionally.
If the veg kebabs aren't cooked by the time the chicken is nearly ready, re-spray and place under the grill, turning frequently, until tender and char-grilled.
Remove the chicken and keep warm. Meanwhile, pour the juices into a small pan and boil until reduced by half.

Serve with rice. Put the chicken on top of the rice with 2 kebabs each. Pour the juice over the kebabs.