A week of important guests at the institute, much preparation and many notes and speeches and little time to cook – yet the need to show up at those long evening meetings with a full stomach. Time for another simple recipe.
This Baked Chicken with rice will keep your stomach full for a couple of hours without being heavy. It takes very little actual work, just five spare minutes the night before.
Baked Ginger Chicken (feeds two):
- 2 pieces of chicken breast à 150-200g (turkey also works)
- 2 small pieces of ginger (fresh or frozen)
- 1 tbsp. soy sauce
- 2 tbsp. sherry
- juice of half a lemon
- 1 tsp. mustard
- freshly ground pepper (black or white)
- 150g sour cream (or crème fraîche)
- 120g of basmati rice
- The evening (or at least 2 hours) before cooking: grate one of the ginger pieces.
- In a small bowl, blend the lemon juice, soy sauce, sherry and mustard into a smooth marinade.
- Add the grated ginger and some pepper, stir once more and fill into a freezing bag.
- Add the chicken breasts, close the bag and put into the fridge overnight. In the morning, before you leave the house, flip it over, so the marinade can soak through the other side, as well.
- The actual cooking: Heat the oven up to 200°C/390°F. Take the chicken breasts out of the marinade and place them in an oven dish (you can add the leftover marinade).
- Bake the chicken breasts for 15 minutes.
- Meanwhile, start to cook the rice.
- Grate the other piece of ginger and blend it with the sour cream and a generous amount of freshly ground pepper.
- After 15 minutes, take the chicken breasts out of the oven. Increase the heat to 225°C/435°F.
- Spread the ginger cream onto the meat, then put the chicken back into the oven for another 10-12 minutes.
- Serve with the basmati rice.