Chicken with creamy pesto sauce

SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 45 MIN

Drum Food - - CONTENTS -

8 chicken pieces (thighs

and drum­sticks) salt and pep­per juice of ½ lemon

15ml (1T) olive oil

PESTO

10g fresh pars­ley

10g rocket

2 gar­lic cloves, crushed 80ml (¹∕₃c) sun­flower seeds,

toasted

60ml (¼c) olive oil juice of ½ lemon salt and pep­per

SAUCE

15ml (1T) olive oil 1 onion, chopped 5ml (1t) flour 250ml (1c) cream

TO SERVE

10g rocket small hand­ful Parme­san cheese

shav­ings

Pre­heat the oven to 190°C. Grease a bak­ing sheet with non-stick spray. 1 Sea­son the chicken with salt and pep­per. Ar­range on the pre­pared bak­ing sheet, driz­zle the lemon juice and oil over and bake for 45 min­utes or un­til golden brown and done.

2 PESTO Blitz the pars­ley, rocket, gar­lic and sun­flower seeds in a food pro­ces­sor un­til smooth. Grad­u­ally add the oil and lemon juice and sea­son with salt and pep­per.

3 SAUCE Heat the oil in a saucepan and fry the onion un­til soft and fra­grant. Add the pesto and stir-fry for a few sec­onds. Stir in the flour, then the cream. Sim­mer gen­tly, stir­ring con­stantly, un­til the sauce thick­ens.

4 TO SERVE Top the chicken with the sauce, rocket and cheese shav­ings.

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