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Ginger-glazed Chicken https://www.metro.ca/userfiles/image/recipes/poulet-glace-gingembre-1985.jpg PT15M PT1H05M PT1H20M
Preheat oven to 350°F/175°C.Rinse chicken, inside and out, under cold running water and pat dry.Remove skin.In a bowl, mix lime juice, 3 Tbsp. (45 mL) oil and pepper; baste chicken with this sauce.Put chicken in a casserole. Cover and bake 30 min.In a bowl, mix remaining ingredients. Reserve part of this sauce.Baste chicken with second sauce, cover and continue baking for 35 min or until the meat's internal temperature reaches 185°F/85°C.Baste often with reserved sauce during baking.Serve with rosemary flavoured potatoes and mixed vegetables.
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2 kg frying fresh chicken juice of 2 limes 1/3 cup (80 mL) olive oil pepper to taste 2 Tbsp. (30 mL) fresh ginger 2 garlic cloves, chopped 1/4 cup (60 mL) orange juice 2/3 cup (160 mL) ginger marmalade 1/4 cup (60 mL) liquid honey
Ginger-glazed Chicken

Ginger-glazed Chicken

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
1:05
COOKING
1:20
TOTAL TIME

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Ingredients

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  • 2 kg
    frying fresh chicken

  • juice of 2 limes
  • 1/3 cup
    (80 mL)
    olive oil

  • pepper to taste
  • 2 Tbsp.
    (30 mL)
    fresh ginger
  • 2
    garlic cloves, chopped
  • 1/4 cup
    (60 mL)
    orange juice
  • 2/3 cup
    (160 mL)
    ginger marmalade
  • 1/4 cup
    (60 mL)
    liquid honey
Imprimer ma sélection

Preparation

Preheat oven to 350°F/175°C.

Rinse chicken, inside and out, under cold running water and pat dry.

Remove skin.

In a bowl, mix lime juice, 3 Tbsp. (45 mL) oil and pepper; baste chicken with this sauce.

Put chicken in a casserole. Cover and bake 30 min.

In a bowl, mix remaining ingredients. Reserve part of this sauce.

Baste chicken with second sauce, cover and continue baking for 35 min or until the meat's internal temperature reaches 185°F/85°C.

Baste often with reserved sauce during baking.

Serve with rosemary flavoured potatoes and mixed vegetables.

Source : Metro

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