Ginger Chicken With Vegetables
|Broiler fryer chicken||3 Pound (Whole)|
|Margarine/Butter||2 Tablespoon, melted|
|Ground ginger||1⁄4 Teaspoon|
|Frozen pea pods||20 Ounce (2 Packages)|
|Onion||1 Medium, chopped|
|Ground turmeric||1⁄2 Teaspoon|
|Medium mushrooms||8 Ounce|
|Lemon juice||2 Teaspoon|
|Cherry tomatoes||8 , cut into halves|
Fold wings of chicken across back with tips touching.
Tie drumsticks to tail.
Place chicken breast side down in square microwavable dish, 8x8x2 inches.
Microwave uncovered on high 12 minutes.
Turn chicken breast side up.
Mix 2 tablespoons margarine, the paprika, and 1/4 teaspoon ginger; brush over chicken.
Microwave uncovered until juices run clear when thigh is pricked, 10 to 14 minutes.
Cover and keep warm.
Rinse pea pods under running cold water to separate; drain.
Combine onion, turmeric, 1/4 teaspoon ginger and 2 tablespoons margarine in l 1/2 quart microwavable casserole.
Cover tightly and microwave until onion is tender, 2 to 4 minutes; add pea pods, mushrooms, salt and lemon juice.
Cover tightly and microwave until pea pods are tender, 4 to 7 minutes.
Stir in tomatoes; let stand 3 minutes.
Serve vegetables with chicken.