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Honey-baked chicken with hoi sin plantain and wilted garlic stems
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Ingredients
- 2 skinless, boneless chicken breasts
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 plantain, peeled and sliced lengthways
- 1 tbsp ground cinnamon
To serve
- 40g/1½oz hoi sin sauce from a jar
- 110g/4oz wild garlic stem or garlic chives, blanched for 15 seconds then refreshed
- 20g/¾oz honey
Method
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Preheat the oven to 200C/400F/Gas 6.
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Season the chicken breast with salt and freshly ground black pepper.
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Heat an oven-proof frying pan until hot, then add the olive oil and half the butter.
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When the butter is foaming add the chicken and fry, turning once, until golden-brown on both sides.
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Transfer to the oven to roast for 10-12 minutes, or until completely cooked through. Remove from the oven and leave to rest in a warm place for five minutes.
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For the plantain, heat a frying pan until hot, then add the remaining butter.
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Dust the plantain with cinnamon and place into the frying pan to fry for 1-2 minutes on each side, until golden and tender.
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To serve, place the wilted garlic stem onto one side of the plate. Place the plantain in the centre of the plate. Drizzle with hoi sin sauce.
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Slice the chicken into three pieces on the diagonal and place it across the plantain. Finish by drizzling the honey over the chicken.
