Blueberry Roasted Chicken
SERVING
2 Pax
INGREDIENTS
| 2 pcs (~300g) | chicken thigh |
| 1.5 tsp | olive oil |
| 130g | blueberries, washed |
| 3 cloves | garlic, sliced |
| 10g | shallot, minced |
| 1 sprig | fresh rosemary |
| 1/8 cup | balsamic vinegar |
| 2 tbsp | honey |
| 140g | broccoli, cut into smaller pieces |
| 100g | baby carrots, cut into smaller pieces |
| 5 | mint leaves |
| Salt and pepper to season/taste |
DIRECTIONS
| 1 | Preheat oven to 180ºC |
| 2 | In a plate, season chicken with 1/2 tsp of oil, salt and pepper |
| 3 | Heat pan with 1 tsp of oil over medium heat, add rosemary and garlic to release the flavours and aroma |
| 4 | Place and sear chicken breast until golden brown, about 2-3 minutes per side |
| 5 | Remove chicken, rosemary and garlic into a baking dish with the broccoli and carrots, then set aside |
| 6 | In the same pan, stir-fry shallots and cook until soft and lightly caramelized |
| 7 | Add blueberries and cook for 1 minutes |
| 8 | Stir in vinegar, honey and season with salt and pepper |
| 9 | Simmer for about 10 minutes or until blueberries have collapsed |
| 10 | Pour blueberry balsamic mixture over chicken and vegetables, bake in the oven for about 15-20 minutes until the chicken is cooked through |