Oven-Baked Balsamic Chicken On Greens And Sweet Potatoes

The more affordable Balsamic Vinegar of Modena, a commercially processed aged variety that is made from cooked grape must and grape juice vinegar, is a great condiment to have around. I buy the ones labelled 'organic' and rated 2 leaves. I love rubbing it onto meat or vegetables that I intend to grill or roast.

If you're keen to know more about Balsamic Vinegar, this is a great article to start with : http://www.cooksinfo.com/balsamic-vinegar

The flavour is too complex for me to describe accurately but it falls in between sweet and tart.

This is a simple baked chicken recipe, made wholesome and vibrant with greens and sweet potatoes. I enjoy cheerfulness in a dish so it's become a habit to have a variety of fresh fruits and vegetables in different colour on hand.

Oven-Baked Balsamic Chicken On Green Vegetables

Although the chicken and vegetables were cooked separately, I didn't find it too time consuming. An hour tops, if you don't count the marinating wait. I cooked and baked simultaneously.  By the time the vegetables are done, the chicken is ready to be served, fresh out of the oven!

Oven-Baked Balsamic Chicken with Onions

Oven-Baked Balsamic Chicken
Ingredients:
- 2 whole chicken leg
- 1 medium onion (cut into chunks)
- 1 tsp grated ginger
- 1 tsp balsamic vinegar
- 1 tsp light soy sauce
- ½ tsp dried crushed mint leaves

How-to:
1) Marinate chicken leg with ginger, balsamic vinegar and soy sauce. Leave aside for one hour.

2) Then, mix in dried mint and onions. Place on a foiled baking pan. Keep some leftover marinade for basting.

3) Bake in a pre-heated oven for 45 minutes (more or less) at 180c.
Note: Baste quickly on the 20th minute. Baste again on the 30th or 35th minute using the juices from the pan.
Tip:If some spots are browning too quickly, place a small foil over the area concerned for even browning.

4) Serve on top of vegetable dish (recipe below).

1) Marinate the chicken.
2) Place on a foiled baking fan.
3) Roast for 45 minutes.
4) Serve!

Chinese Amaranth And Sweet Potatoes In Peanut Sauce
Ingredients:
- 250g Chinese amaranth (wash and trim away from main stem)
- 1 can 170g braised peanut
- 1 medium sweet potato / 1½ cup (cut into chunks)
- 1 tbsp oyster sauce or to taste
- ½ tsp tapioca flour (dilute with 1 tbsp water, for thickening)

How-to:
1) Boil sweet potatoes in 1 to 2 cups water until cooked.
2) Add spinach, cover the pan for 30 seconds or so.
3) Once the spinach looks a little limp, pour in the braised peanut. Stir well.
4) Taste and flavour further with oyster sauce if necessary.
5) Once everything is cooked, switch the fire off and stir in the tapioca flour.
6) Serve with baked chicken.

1) Green vegetables, braised peanuts and sweet potatoes.
2) Boil the potatoes, then add the greens.
3) Add braised peanuts. Flavour with oyster sauce.
4) Serve!

 

Oven-Baked Balsamic Chicken On Green Vegetables and Sweet Potatoes

Protein, carbs and greens? It passes for a balanced diet surely!