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SERVES 4 PREP 15 min­utes

COOK 30 min­utes COST $3.40 a serve

Cook­ing oil spray

500g chicken drumettes 2 ta­ble­spoons plain flour

1 ta­ble­spoon lemon pep­per sea­son­ing 2 cloves gar­lic, crushed

1 ta­ble­spoon veg­etable or peanut oil,

plus 1 ta­ble­spoon ex­tra 2 ta­ble­spoons honey,

plus 2 ta­ble­spoons ex­tra

1 lemon, scrubbed, sliced

100g snow peas

2 tea­spoons sesame seeds, toasted 3 cups cooked Jas­mine rice ( op­tional)

1 Pre­heat oven to 200 º C/180ºC fan-forced. Line an oven tray with bak­ing pa­per. Place a wire rack on pre­pared tray. Spray rack with oil. Place chicken in a glass bowl. Com­bine the flour and sea­son­ing in a small bowl. Add flour mix­ture to chicken along with gar­lic, half the oil and honey; toss to com­bine. Ar­range chicken on rack. Bake, turn­ing oc­ca­sion­ally and brush­ing with re­main­ing oil, for 25 min­utes or un­til browned and cooked.

2 Mean­while, heat ex­tra oil in a large fry­ing pan over mod­er­ate heat. Cook lemon, in batches, for 30 sec­onds each side or un­til browned and heated. Add the snow peas; cook and stir for 2 min­utes or un­til ten­der.

3 Add baked chicken to pan; toss to com­bine. Sprin­kle with sesame seeds. Serve with rice (if us­ing).

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