Chicken with bread salad

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

BREAD SALAD

½ red onion, finely sliced

45ml (3T) red wine vine­gar 2,5ml (½t) sugar salt and pep­per

1kg mixed to­ma­toes, roughly

chopped

1 cu­cum­ber

2 slices stale bread hand­ful fresh mint, chopped 100g feta, crum­bled

60ml (¼c) ex­tra vir­gin olive oil hand­ful of fresh basil, chopped

CHICKEN

80ml (¹∕₃c) sweet chilli sauce 30ml (2T) soy sauce

30ml (2T) wa­ter

4 chicken leg quar­ters (thighs and

drum­sticks)

Pre­heat the oven to 200°C.

1 BREAD SALAD Put the onion in a non­metal­lic bowl with the vine­gar and sugar, sea­son with salt and pep­per and toss well. Set aside for 5 min­utes.

2 Put the to­ma­toes in a large bowl. Halve the cu­cum­ber length­ways, re­move and dis­card the seeds and slice the flesh di­ag­o­nally. Add to the to­ma­toes. Tear the bread into chunks and add to the bowl with the mint and feta.

3 Driz­zle with the oil and toss the salad gen­tly. Put aside for 5 min­utes, then add the onion mix­ture and the basil and toss again. Sea­son with salt and pep­per.

4 CHICKEN Mix the sweet chilli sauce, soy sauce and wa­ter in a bowl. Toss the chicken in the mix­ture un­til well-coated. Put in the oven and roast for 30 min­utes.

5 Serve the chicken with the salad.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.