Food – Win­ter com­forts

Cold nights are an ex­cuse for slow cooked, hearty meals to nour­ish us…

True Love - - CONTENTS - By TUMELO MUSHI-SEBOPA Pho­to­graphs GRAEME WYLLIE

HONEY AND TOMATO GLAZED ROASTED CHICKEN

Serves: 4-6

Prep time: 1hr

1 whole chicken hand­ful sage leaves, finely chopped 2 sprigs rose­mary, chopped 2 sprigs thyme, chopped

3T but­ter salt and pep­per

2 lemons, halved and squeezed slightly 1 cup honey

115g tomato paste

1 cup white wine

1 cup chicken stock

1 red, yel­low, green pep­per

4 baby mar­rows, sliced

1/2 small but­ter­nut cubed

1 sweet po­tato cubed

Method:

1. Pre­heat oven to 180°C. Pat chicken dry with kitchen pa­per towel. In a bowl mix but­ter and herbs to­gether. Rub chicken with herb but­ter. Sea­son with salt and pep­per.

2. In a jug, place le­mon juice, honey, tomato puree, white wine and chicken stock. Mix to­gether to blend. Place the chicken in a deep oven roast­ing pan, add veg­eta­bles and pour the liq­uid mix­ture on top of chicken and veg­eta­bles, as well as the le­mon halves.

3. Roast in oven for 45 min­utes. Re­move the lemons, driz­zle chicken with drip­pings and roast for a fur­ther 10-15 min­utes un­til chicken is golden brown and sauce is thick­ened. Serve.

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