Go nuts with roast chicken

Broc­coli with al­monds and gar­lic mash make great side dishes to roast chook.


Ilove nuts – al­monds, wal­nuts, cashew nuts, macadamias, the lot of them! While they’re great en­joyed as a snack, or used in bak­ing, they’re also an ex­cel­lent ad­di­tion to your main meal to add a boost of flavour, tex­ture and nu­tri­tion.

I love them tossed in a salad or with stir-fried, steamed or roasted veg­eta­bles.

They’re full of healthy mo­noun­sat­u­rated fats, as well as plenty of vi­ta­mins, min­er­als and fi­bre.

I store fresh nuts in the freezer to pre­vent them from go­ing ran­cid (as once they’re out of the shell, they re­ally have a shelf life of only a few months). LEMON ROSE­MARY ROASTED CHICKEN, GAR­LIC MASH AND AL­MOND BROC­COLI Serves: 4-5 Gluten free/Dairy free (omit but­ter and use dairy-free milk)

Chicken 600g skin­less, boneless chicken thighs 2 ta­ble­spoons chopped fresh rose­mary leaves 1 ta­ble­spoon olive oil zest and juice of 2 lemons Gar­lic mash 800g agria pota­toes, peeled, chopped into even-sized pieces 2 ta­ble­spoons but­ter 2 cloves gar­lic, minced 1⁄ cup milk

3 Broc­coli with al­monds 2 heads broc­coli, cut into flo­rets 1⁄ cup flaked or sliced al­monds

4 1 tea­spoon lemon zest 1 spring onion, thinly sliced (op­tional) 2 tea­spoons ex­tra vir­gin olive oil Pre­heat the oven to 200°C. Line an oven tray with bak­ing pa­per. Bring a large pot of salted wa­ter to the boil. Com­bine the chicken, rose­mary, olive oil, lemon zest and juice in a bowl and leave to mar­i­nate at room tem­per­a­ture for at 15 min­utes while you pre­pare the rest of the meal. Cook the pota­toes in pot of boil­ing wa­ter un­til soft, 12-15 min­utes.

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