Roast Chicken w/ Mushroom & Pepper Fry-Up

Ingredients:

1-2 Chicken Breasts

1 Dry White Onion

2-3 Red Peppers

1 Packet of Porcini Mushrooms

1-2 Spring Onions

For Marinade:

1 clove of Garlic

2 tbsp Honey

2 tbsp Soy Sauce

1 tbsp Sesame Oil

1 tbsp Regular Mustard

Juice from 1/2 Lemon

Method: Start off by preheating the oven to 180 degrees (C), cut the chicken breasts in medium to small chunks and place in a large bowl. To the bowl, add chopped garlic, mustard, honey, soy sauce, sesame oil, olive oil and a touch of lemon juice. Mix together, cover the bowl with cling film and place in the fridge for roughly 30 minutes.

While the chicken is marinating in the fridge, heat up some olive oil in a large frying pan. Once hot, chop and fry the onion until golden brown. Also place the chopped peppers and mushrooms into the pan and fry for 10 minutes. While frying, add salt, pepper, thyme and soy sauce. At the same time, take the chicken out of the fridge and place in a large tray and straight in the oven it goes! Cook for roughly 35 minutes.

After placing the chicken in the oven, taste the pan mixture and the peppers have softened, then turn off the heat and place to one side. Once the 35 mins are up, cut the chicken (to ensure it’s cooked) and taste. If it is cooked, then remove from the oven and serve alongside the pepper and mushroom mixture. For extra flavour, finely chop some spring onion and sprinkle on top of the chicken (but it is not necessary). Bon Appetit! Don’t forget to share your thoughts on the recipe on our Instagram page. Cheers!