A little while ago Cheryl from Madhouse Family Reviews was running a recipe competition. The…
Family Favourite Recipe: Rosy Baked Chicken
I really enjoy Tilda rice, it has a lovely fluffiness about it that brings out the best in any meal it is served with. As well as tasting nice Tilda are also supporting the World Food Programme for the third year running. They have a Mums Helping Mums initiative which donates meals to mothers in Bangladesh. This helps give their unborn children the best start in life by helping them gain a healthy birth weight. A low birth weight can serious affect babies’ physical and cognitive development. So far Tilda has donated over one million meals and you can help them increase this number by buying Tilda Pure Basmati, Mums Helping Mums packs. These are in all major supermarkets priced from £4.49 for 1kg and the packs are specially marked.
As part of this inititive Tilda have a Mums Helping Mums Cookbook app which was a big success last year. They are in the process of updating it and have asked bloggers to come up with a family favourite recipe which might end up being included in the app. For each recipe they receive they will donate £100 to the WPF, so I had to join in. I had a think about a Family Favourite Recipe and remembered one my mum always used to make, Rosy Baked Chicken. It is chicken cooked in a pineapple based sauce and is really delicious.
The tomato sauce adds a rosy tinge to the chicken hence the name. I have no idea where the recipe originated from, it is one I scribbled in a notebook, copied from my mum. It always goes down well whenever I make it and it worth the extra time of making it the day before and leaving it overnight to marinade.
Rosy Baked Chicken Recipe
Rosy Baked Chicken
Chicken baked with a pineapple topping for a delicious dinner
Equipment
- Roasting tin
- Mixing bowl
- Spoon
- Hand mixer
Ingredients
- 4 chicken breasts
- 1 can crushed pineapple
For the sauce
- 2 oz margarine
- 1 tbsp plain flour
- 2 tbsp tomato ketchup
- 2 tsp mustard
- ½ tso salt
- pinch red pepper
- 1 tsp Worshester sauce
- 1 tbsp vinegar
- 1 dsp cornflour
Instructions
- Place the chicken in a roasting tin
- Drain the pineapple, keep the syrup to one side
- Chop the pineapple if needed
- Put the margarine in a bowl and mix until soft and creamy
- Beat in the rest of the sauce ingredients and half of the pineapple
- Spread over the chicken breasts
- Pour the pineapple juice over the top and sprinkle on the remaining pineapple
- Cover with foil and leave overnight in the fridge
- When you want to cook it the next day remove the foil.
- Preheat the oven to 180C Gas Mark 4
- Bake for an hour until the chicken is cooked
- Place the joints on a dish
- Mix a dessert spoon of cornflour with a little water and stir into the juice left in the tin
- Cook gently for three minutes and pour over the chicken or serve separately
Notes
Serve with peas and new potatoes or plain boiled rice
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That sounds and looks delicious. Definitely something that would go down well in our house!
It always goes down well when I make it
ah mum’s recipes, I have a few of my favourites too. Looks delicious!
Ooh my family would love this, nice that is a handed down family recipe! That rice looks lovely
Thanks
Lovely colour. I reckon my hubby would like this very much. Thanks so much for linking up with #recipeoftheweek. I’ve Tweeted and Pinned this post and there’s a fresh linky live now. I would love you to join in x
This recipe was published in Family Circle magazine (sold in Sainsbury supermarkets) around 40 years ago. It was always popular in our house.
I remember my mum getting Family Circle. That is interesting. It is a family recipe so maybe that is where mum got it from