Dinner tonight: Roast cheesy tomato chicken

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I used 1 whole chicken thigh (for myself, lol) 1 chicken breast – cut into half (hubby’s half dinner, half lunch) and 1 chicken wing (for my chicken wing lover).

Marinate the chicken pieces with 2 fresh orange juice for 4 hours (I took it down from freezer and squeeze orange juice on it, left it to defroze while we went out). When I returned, I scooped 3 spoonfuls of Farmers Union Greek Style Natural Yogurt – rubbed on the chicken pieces. Under preheated oven of 230 degree celcius, bake for 30 minutes.

In the meanwhile, I blended 4 tomatoes and 1/4 papaya plus squeeze one lemon juice. Set aside.

Then, sliced one stalk of leek.

In a pan, heat up some rice bran oil. Stir in leek until fragrant. Pour in the tomatoes and papaya mixture. Let it come to a boil. Shred some Coon Extra tasty cheese (as per your liking). Come to a boil and off fire.

After roasting for 30 minutes, pour the sauce onto the chicken pieces. Then bake again for 20 minutes under 150 degree celcius.

Done!

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Vegetable is cabbage, pak choy, dried shrimp and garlic.

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Hubby’s packed lunch

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Someone didn’t have enough of her chicken wing, took mummy’s drumstick…

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