Quinces by Jane McMorland Hunter

Author:Jane McMorland Hunter [Jane McMorland Hunter and Sue Dunster]
Language: eng
Format: epub
ISBN: 9780714524207
Publisher: Marion Boyars
Published: 2014-01-15T00:00:00+00:00

Marinade:

4 tablespoons runny honey

25 mm piece of fresh ginger root, peeled and finely grated

2 tablespoons orange juice

a generous squirt of garlic paste

2 tablespoons light soy sauce

salt and pepper

Make deep diagonal cuts into the top of each breast, taking care not to cut right through. Place the chicken breasts in an ovenproof dish with the oil in the bottom. Combine all the marinade ingredients in a bowl by whisking them together and pour over the meat, turning so it is well coated. Cover with clingfilm and leave in the fridge overnight.

If using dried beans soak them overnight and then boil in salted water for 30–40 minutes till soft, but not falling apart.

Preheat the oven to 220°C / Gas 7.

Remove the clingfilm and baste the chicken with the juice. Bake on a high shelf in the oven for 20–30 minutes.

While the chicken is cooking, gently fry the quince slices in the butter till golden brown. Add the mushrooms and fry for a further 5 minutes. Take the chicken out of the oven and carefully nestle the quince slices in and around the chicken breasts. Add the beans and mushrooms and scatter the almonds over the top. Return to the oven for a further 10 minutes.

Serve immediately with mashed potato and green vegetables of your choice.

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