160 ml (6 fl oz) red wine
4 tbsp soy sauce
2 tbsp red wine vinegar
1 tbsp tomato purée
2 tbsp maple syrup
2 tbsp bourbon
1 tsp ground ginger
1 tsp mustard powder
2 cloves garlic, crushed
Watercress, to serve
Here’s a delicious halogen recipe from Paul Brodel & Carol Beckerman.
Their book, containing more than 100 delicious halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link to the right in our sidebar.
The intense heat from the halogen lamp lends an amazing flavour to this dish, caramelising the sugar in the sauce and making it irresistible.
Place the chicken on the round oven tray and cook on the high rack of the halogen oven at 220°C (425°F) for 15 minutes, turning the chicken over halfway through cooking time.
In a medium bowl, whisk together the red wine, soy sauce, vinegar, tomato purée, maple syrup, bourbon, ginger, mustard powder and garlic, until well combined.
Spoon half the sauce over the chicken and cook for 5 minutes at 220°C (425°F).
Then lower the heat to 190°C (375°F) and cook for another 5 minutes, then turn the chicken over and spoon on the remaining sauce.
Cook for 5 minutes more, then transfer the chicken to a serving plate and keep warm in a low oven.
Pour the sauce from the oven tray into a small saucepan, place over medium heat and bring to the boil.
Simmer for 5-8 minutes, until the sauce has reduced in volume. Serve the chicken immediately, with the sauce poured on top, and garnished with watercress.
This dish goes well with basmati rice with added chopped red pepper and a small finely chopped onion, and garnished with freshly chopped spring onions.
If you would rather not use alcohol in this dish, substitute good-quality chicken stock for the red wine and omit the bourbon.
Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman