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8 chicken por­tions (breast, thigh, drum­stick) 3 tbsp co­conut oil chopped red spring onion, to gar­nish pars­ley, to gar­nish 1 small lime, halved, to gar­nish coleslaw, to serve FOR THE SPICE RUB 1 tsp ground all­spice 2 tsp ground cin­na­mon 1 tsp ground cloves 1 tbsp dried thyme 1 chilli, chopped, red or green, de­pend­ing on your taste 2 gar­lic cloves, chopped 2 spring onions, chopped 1 tsp Hi­malayan salt, ground 1 tsp black pep­per, ground 1. Place the chicken on a cut­ting board and make about three slashes in each of the breasts, drum­sticks and thighs. Mix all the spice-rub in­gre­di­ents, rub it well into the chicken and then let the chicken stand for 1 hour. 2. Pre­heat the oven to 180˚C. Place the chicken in a roast­ing


PER SERV­ING 75g 7g 65g Fat Carbs Pro­tein FRAGRANT CHICKEN

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