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Kombucha Cornouaille Chicken

A modern take on a classic recipe.

Kombucha Cornouaille Chicken

20 minutes prep + 12 hours marinating

4

ALL YOU NEED

2 Cornouaille chicken 

414ml RISE Ginger

125ml (½ cup) soya sauce 

1 tbsp finely chopped ginger

2 tbsp chopped thyme leaves 

1 tbsp fennel seeds 

Salt & pepper

Olive oil 

1

Combine ginger, soya sauce, RISE & chicken. Marinate for 12 hours. Finally, time for that Lord of the Rings marathon!

2

Preheat oven at 400ºF.

3

Remove chicken from marinade, and place on baking sheet lined with parchment paper. Add olive oil, thyme, fennel, salt & pepper. 

4

Bake on the centre rack of oven for about 45 minutes or until the internal temperature of the thickest part of the chicken reaches 165ºF. Let sit for 5 minutes before serving. 

Kombucha Cornouaille Chicken