Oriental Chicken With Pineapple
|Canned pineapple pieces||15 1⁄2 Ounce (1 Can)|
|Orange||1⁄2 , juiced|
|Clear honey||2 Tablespoon|
|Dry white wine/2 tablespoon dry sherry||3 Tablespoon|
|Soy sauce||2 Teaspoon|
|Chicken pieces||4 , skinned|
|Butter||1⁄4 Cup (4 tbs)|
|Flaked almonds||1⁄4 Cup (4 tbs)|
1 Combine the juice drained from the pineapple, orange juice, honey, wine or sherry, soy sauce, raisins and salt and pepper and stir well
2 Arrange the chicken pieces in a large dish. Pour over the sauce and leave, covered with plastic wrap for at least 30 minutes.
3 Place half the butter in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish and microwave on full power for 1 minute.
4 Drain the chicken pieces, using a slotted spoon, and reserve the sauce.
5 Put the chicken pieces into hot butter and baste.
6 Cover with plastic wrap, and pierce. Microwave on power 8 for 15-17 minutes, turning chicken pieces over once, half way through cooking.
7 Remove from microwave oven, cover with foil, and leave to stand.
8 To finish the sauce: blend the cornflour (cornstarch) and a little of the sauce to a smooth paste.
9 Put the remaining sauce into a large jug and microwave on full power for 2 minutes.
10 Mix in the prepared cornflour (cornstarch) and any juice from the chicken. Microwave on full power for 2 minutes and beat well.
11 Add the drained pineapple pieces and pour the sauce over the chicken.
12 To toast the almonds: arrange the nuts and remaining butter in a small soup bowl, keeping butter in the centre. Microwave on full power for 1 1/2 minutes and stir. Microwave on full power for 1 minute and stir. Put the almonds to one side and they will crisp and colour.
13 Drain on kitchen paper and use to garnish the chicken.