Pot-roasted Chicken With Sweet And Sour Sauce

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 kg whole chickens
• sea salt
• fresh ground black pepper
• fresh parsley
• fresh ginger
• 2 red peppers
• 2 yellow peppers
• 4 red onions
• 2 red chilies
• 1 pineapple
• 1 teaspoon fennel seed
• olive oil
• 2 tablespoons sugar
• 6 tablespoons balsamic vinegar

Recipe

• 1 preheat the oven 190c/375f/gas5.
• 2 you will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
• 3 you will also need a food processor.
• 4 crush the fennel seeds and put to one side.
• 5 chop the parley and put to one side.
• 6 cut the stalk off the top of the chillies. snap them in half and put those to one side too.
• 7 grate the ginger - leaving the skin on.
• 8 season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
• 9 cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
• 10 add the chillies and crushed fennel seeds. drizzle with 3 good glugs of olive oil.
• 11 sprinkle with salt and pepper and give it a good stir to coat everything well.
• 12 place the chicken on top and pat it with a little oil. cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
• 13 ***please note cooking time is aprox - please read the lable on the chicken. the chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
• 14 when cooked, remove the chicken and drain the juices over the pan.
• 15 also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
• 16 put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. correct the seasoning with a little salt and pepper - if needed.
• 17 blend to make a lovely sauce. only if needed add a little boiling water to loosen and thin out.
• 18 remove the chicken from the bone and put onto serving plates - pour over the sauce.
• 19 i served mine with boiled rice.