Baked chicken and straw­ber­ries

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Sweet straw­ber­ries and savoury chicken make for an un­usual com­bi­na­tion in this dish. Serves 4 Prepa­ra­tion time: 25 min­utes Cook­ing time: 1 hour Oven tem­per­a­ture: 180°C • 4 chicken drum­sticks and 4 thighs

• 60ml olive oil

• 5ml each pa­prika, cumin and co­rian­der

• 12 whole straw­ber­ries

• 30ml pome­gran­ate con­cen­trate or honey

• 45ml fresh orange or naartjie juice

• 3 sprigs thyme

• 250ml brown and wild rice, cooked

• 2 feta rounds, crum­bled

• 60ml chopped flat-leaf pars­ley

• 100g al­monds, toasted and chopped

1 Pre­heat the oven. Sea­son the chicken gen­er­ously with salt and pep­per and fry in 30ml olive oil un­til golden brown all over. Don’t rush it, the chicken must caramelise on the out­side. Sprin­kle the spices over and ar­range the chicken in a roast­ing pan.

2 Re­move the leaves from the straw­ber­ries but keep the stems. Add to the chicken in the roast­ing pan. Mix the pome­gran­ate con­cen­trate, orange juice and re­main­ing olive oil and driz­zle over the chicken and straw­ber­ries, fol­lowed by the thyme. Cover tightly with foil and roast for 45 min­utes. Re­move the foil, baste with the pan juices and roast un­cov­ered for a fur­ther 15 min­utes.

3 To serve Mix the cooked rice with the feta, pars­ley and al­monds and moisten with the chicken pan juices. Spoon the chicken and straw­berry on top of the rice and serve im­me­di­ately.

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