I usually make a marmalade chicken in a skillet with a bit of oil to cook the chicken and then do a sauce with shallot in the pan. However, since I was going to be baking some sweet potato fries I decided to change things up a bit and make them even ‘lighter’ by not using any oil at all. I hope you find this to become a staple in your home as it is so quick and easy. By the way, I failed to scoop some of the juice/sauce onto it so believe me when I say it there is plenty in the baking dish for you.
3 tablespoons cider vinegar
1 tablespoon orange juice
1 teaspoon cornstarch
½ teaspoon chopped dried rosemary (I use mortar and pestle to crush as you could put an eye out cutting it)
¼ teaspoon dry mustard
2. Whisk the first 6 ingredients in a medium bowl.