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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This was on the back of a packet of 'Maggi Onion Soup'. Wanted to post it here so I can add it to my public cookbook of ways to use a packet of Maggi Onion Soup. Ingredients:
225 g pineapple chunks in syrup |
1 (32 g) packet onion soup (use maggi if you can get it) |
2 teaspoons soy sauce |
1 teaspoon fresh ginger, grated |
1 red capsicum, sliced |
8 small chicken pieces |
Directions:
1. Preheat oven to 200°C.
2. Drain pineapple reserving juice. Measure and make juice up to 3/4 cup liquid with water. Place all ingredients, except chicken, in an unperforated oven-bag. Shake to combine. Add chicken.
3. Loosely secure top of oven-bag. Place in an ovenproof dish.
4. Bake for 40-45 minutes or until chicken is tender and cooked through. Turn once during cooking.
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