Food: greens & yo­ghurt

DRUM - - Contents -

Mar­i­nate the chicken overnight to en­sure it’s de­li­ciously juicy. SERVES 4 PREPA­RA­TION: 10 MIN MAR­I­NATE: 1 HR OR OVERNIGHT COOK­ING: 35-40 MIN MARI­NADE 500ml (2c) plain

full-cream yo­ghurt 10g fresh basil 10g fresh chives 4 gar­lic cloves, peeled ½ small onion, peeled juice and zest of 1 lemon 2,5ml (½t) chilli flakes (op­tional) salt and pep­per CHICKEN 4-6 chicken pieces 15ml (1T) olive oil

1 MARI­NADE Pulse all the in­gre­di­ents in a food pro­ces­sor un­til fine. Re­serve 60ml (¼c) and chill, cov­ered, in the fridge to serve as a sauce.

2 CHICKEN Put the chicken in a dish and pour the rest of the mari­nade over. Mix well, mak­ing sure the chicken is com­pletely cov­ered. ­Cover the dish and mar­i­nate in the fridge for an hour or overnight.

3 Pre­heat the oven to 200°C. Put a wire rack on a bak­ing sheet and grease with non­stick spray.

4 Re­move the chicken from the mari­nade (dis­card the mari­nade), wipe dry and trans­fer to the wire rack. Driz­zle the oil over and grill for 35-40 min­utes. Serve with the re­served mari­nade.

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