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Asian Roast Chicken https://www.metro.ca/userfiles/image/recipes/roti-poulet-asiatique-3176.jpg PT12M PT1H10M PT1H22M
Preheat the oven to 400°F/200°C.Place the onion slices in the bottom of a roasting pan. Place the roast on top. Daub with the Dijon mustard and honey mixture. Sear in the oven for 12-15 min.Reduce the oven temperature to 325°F/160°C.Pour in the stock and cook 45-55 min. or until the internal temperature of the chicken reaches 170°F/77°C. Baste regularly with the cooking juices.In a small saucepan, mix the remaining ingredients and cook over medium heat for 2 min. Season to taste and thicken the sauce with cream, if desired. Add the sesame seeds and stir.Serve the roast with the sauce.
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2 white onions in thick slices 2 lb (1 kg) boneless roast of chicken breast 1 tsp. (5 mL) Dijon mustard 1 Tbsp. (15 mL) honey 1 cup (250 mL) chicken broth 2 cloves of garlic, chopped 1 Tbsp. (15 mL) fresh ginger, chopped 1 tsp. (5 mL) rice vinegar 1 Tbsp. (15 mL) sesame oil 3 Tbsp. (45 mL) soy sauce 1/4 cup (60 mL) water 2 Tbsp. (30 mL) brown sugar cream in sufficient quantity To taste sesame seeds (optional)
Asian Roast Chicken

Asian Roast Chicken

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  • Gluten-free
4
servings
0:12
Preparation
1:10
COOKING
1:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    white onions in thick slices
  • 2 lb
    (1 kg)
    boneless roast of chicken breast
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    honey
  • 1 cup
    (250 mL)
    chicken broth
  • 2
    cloves of garlic, chopped
  • 1 Tbsp.
    (15 mL)
    fresh ginger, chopped
  • 1 tsp.
    (5 mL)
    rice vinegar
  • 1 Tbsp.
    (15 mL)
    sesame oil
  • 3 Tbsp.
    (45 mL)
    soy sauce
  • 1/4 cup
    (60 mL)
    water
  • 2 Tbsp.
    (30 mL)
    brown sugar

  • cream in sufficient quantity

  • To taste sesame seeds (optional)
Imprimer ma sélection

Preparation

Preheat the oven to 400°F/200°C.

Place the onion slices in the bottom of a roasting pan. Place the roast on top. Daub with the Dijon mustard and honey mixture. Sear in the oven for 12-15 min.

Reduce the oven temperature to 325°F/160°C.

Pour in the stock and cook 45-55 min. or until the internal temperature of the chicken reaches 170°F/77°C. Baste regularly with the cooking juices.

In a small saucepan, mix the remaining ingredients and cook over medium heat for 2 min. Season to taste and thicken the sauce with cream, if desired. Add the sesame seeds and stir.

Serve the roast with the sauce.

Source : Metro

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Gluten-free recipes

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