Name: Marinated chicken with bean salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Marinated chicken; 1.6 kilogram whole chicken, segmented (or use chicken pieces); 1/2 cup tomato sauce; 1/2 cup brown sugar; 1/3 cup red wine vinegar; 1/4 cup dijon mustard; 1/4 cup maple syrup; 2 clove garlic, crushed; Bean salad; 1 tablespoon olive oil; 125 gram sugar snap peas, trimmed; 125 gram cherry tomatoes, halved; 300 gram can cannellini beans, drained, rinsed; 1/4 cup chopped mint; 1 tablespoon lemon juice

Ingredients

Marinated chicken

1.6 kilogram whole chicken, segmented (or use chicken pieces)

1/2 cup tomato sauce

1/2 cup brown sugar

1/3 cup red wine vinegar

1/4 cup dijon mustard

1/4 cup maple syrup

2 clove garlic, crushed

Bean salad

1 tablespoon olive oil

125 gram sugar snap peas, trimmed

125 gram cherry tomatoes, halved

300 gram can cannellini beans, drained, rinsed

1/4 cup chopped mint

1 tablespoon lemon juice

Method

1.Preheat oven to moderate, 180°C.

2.Slash chicken flesh to allow even cooking. Arrange in a large baking dish.

3.In a bowl, combine remaining ingredients. Pour over chicken, tossing to coat. Chill for 20 minutes.

4.Bake, basting frequently, 35-40 minutes until cooked through.

5.To make bean salad, heat oil in a frying pan on medium. Saute peas and tomatoes 1-2 minutes. Remove from heat. Add remaining ingredients. Season to taste.

If time permits, marinate chicken overnight. Honey can be used in place of maple syrup.
Note

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Ingredients

Method

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