Roast Chicken with Sweet and Sour Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, (approx. 2 kg)
- some sea salt and freshly ground black pepper
- 1 handful parsley, fresh, roughly chopped
- 4 piece (s) ginger, the size a thumb (grated unpeeled, approx. 80 g)
- 2 bell peppers, red and yellow (halved and cleaned)
- 4 onion (s), red, peeled
- 2 chilli pepper (s), fresh (halved)
- 1 pineapple, ripe (peeled, quartered and chopped)
- 1 teaspoon fennel seeds, (crushed)
- some olive oil
- 2 tablespoon sugar
- 6 tablespoon balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 degrees. Wash the chicken and pat dry, season inside and out. Fill with parsley and ginger mixture.
- Quarter the peppers and onions and place them in a saucepan (e.g. in the Römertopf, but then water it beforehand). Add the chillies, pineapple and fennel seeds. Drizzle with three strong dashes of olive oil (approx. 3 tablespoon), salt and pepper. Mix well.
- Place the chicken on top, brush with a little oil. Fry in the middle of the preheated oven for about 90 minutes. The chicken is done when the bones can be easily removed from the legs.
- After roasting, drain the roast juices from the chicken over the saucepan. Remove the chicken and half of the vegetables and pineapple. Place on a plate and let sit for 5 minutes while you prepare the sauce. To do this, puree the remaining vegetables and pineapple with sugar, vinegar and a little salt in a blender. Depending on the thickness of the sauce, add a little hot water. To taste.
- Serve the chicken and pineapple vegetables with the sauce.
- Fried noodles or rice go well with it.
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