Cider and honey chicken

Method

1. To make the marinade, put the honey, coriander, lemon juice and cider into a saucepan and bring to the boil.

2. Remove the pan from the heat, add the olive oil and season to taste with salt and pepper. Place the chicken breasts into a shallow dish, pour over the marinade and refrigerate for at least 1 hour.

3. Preheat the grill to medium. Remove the chicken from the marinade and grill the chicken for 15-20 minutes, until tender and cooked through, coating frequently with the marinade.

4. Grill the fennel and plum tomato until soft.

5. Heat the butter in a small saucepan and add the mushrooms, cherry tomatoes, and leeks and fry for 4-5 minutes, until softened. Serve straight away with the chicken, grilled fennel and tomatoes.

Comments                        add a comment

Thats wat i call tasty!!! Kevin is da man

Ingredients

For the marinade

175g Honey
1/2 bunch coriander leaves, chopped
1 lemon, juice only
50ml cider
100ml Olive oil
4 x 175g chicken breasts, skin removed
salt and pepper

For the vegetables

1/2 medium fennel bulb
1/2 medium plum tomatoes
25g Butter
60g shiitake mushrooms
4 cherry tomatoes
1 small leek, chopped

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