ROOIBOS-MARINATED CHICKEN IN BACON WITH STICKY QUINCES

SERVES 4-6 Preparation: 15 min Marinating: 1 hour or overnight Cooking: 30 min

MARINADE 6 rooibos teabags 15 ml (1 T) honey pinch of cinnamon 2 garlic cloves,

crushed CHICKEN 4 chicken breast fillets 200 g streaky bacon salt and freshly ground

pepper QUINCES 3 quinces, halved

or quartered 30 ml (2 T) honey salt TO COOK 15 ml (1 T) olive oil 15 ml (1 T) butter Preheat the oven to 180 °C. Grease a baking sheet with nonstick spray. 1 Marinade Put the teabags in a measuring jug and add 125 ml (½ c) boiling water. Allow to steep until the tea is cool and strong. Put the jug in the fridge to chill. 2 Once chilled, take the teabags out and add the rest of the marinade ingredients. 3 Chicken Put the chicken in a glass bowl. Add the marinade and marinate for at least 1 hour or overnight in the fridge. 4 Remove the chicken from the marinade. Wrap each chicken breast fillet in bacon, using a cocktail stick to secure the end if necessary. 5 Season all over with salt and freshly ground pepper. 6 Quinces Arrange the quince pieces on the prepared baking sheet. Drizzle honey over and lightly season with salt. Bake for 20-25 minutes or until caramelised. 7 To cook Heat the oil in a nonstick pan and fry the chicken pieces until done and golden brown on all sides. Serve with the baked quinces.