JERK CHICKEN WITH PINEAP­PLE SALAD

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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 45 min

SPICE MIX

30 ml ( 2 T) dried onion flakes 10 ml ( 2 t) dried thyme 2 ml ( ½ t) ground cin­na­mon 2 ml ( ½ t) cayenne pep­per

CHICKEN

4- 6 chicken pieces salt and freshly ground black pep­per 15 ml ( 1 T) oil

PINEAP­PLE SALAD

1 pineap­ple, peeled and sliced ½ cu­cum­ber, sliced 10 g fresh co­rian­der, chopped 1 red onion, sliced

DRESS­ING

30 ml ( 2 T) fish sauce 60 ml ( ¼ c) canola oil 5 ml ( 1 t) grated fresh gin­ger 30 ml ( 2 T) soft brown sugar juice of ½ lime Pre­heat the oven to 180 ° C Put a wire rack on a bak­ing sheet and grease with non­stick spray 1 Spice mix Mix the ingredients 2 Chicken Sea­son the chicken pieces with salt and pep­per and rub the spice mix all over 3 Ar­range the chicken on the wire rack, driz­zle the oil over and roast for 45 min­utes or un­til done If the chicken browns too rapidly be­fore it is cooked through, cover with foil and con­tinue cook­ing 4 Pineap­ple salad Mix the ingredients in a large bowl 5 Dress­ing Whisk the ingredients to­gether, pour over the salad and toss Serve the pineap­ple salad with the chicken

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