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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 55 min­utes

Pre­heat the oven to 200 ° C 1 Wrap the sweet pota­toes in foil and bake for 45 min­utes 2 Sea­son the chicken pieces with salt and pep­per Driz­zle the lemon

4 sweet pota­toes 4- 6 chicken pieces salt and pep­per 30 ml ( 2 T) lemon juice 30 ml ( 2 T) olive oil 2 gar­lic cloves, chopped 10 g fresh sage 60 ml ( ¼ c) cream 2 ml ( ½ t) ground cin­na­mon 15 ml ( 1 T) brown sugar 4 cas­sia or cin­na­mon sticks

■ In­stead of spoon­ing the sweet potato back into the shells it can be served as mash with the chicken ■ For a health­ier ver­sion sim­ply mash the sweet pota­toes and mix with 15 ml ( 1 T) milk in­stead of cream

juice and olive oil over and scat­ter the gar­lic and a lit­tle of the sage on top Ar­range on a bak­ing sheet and bake for 40- 45 min­utes along with the sweet pota­toes 3 Cut a slit in each cooked sweet potato and scoop out most of the flesh Mash the sweet potato flesh, cream, ground cin­na­mon, sugar and a pinch of salt to­gether 4 Spoon the mix­ture back into the sweet potato shells and in­sert a cas­sia or cin­na­mon stick into each 5 Ar­range on a bak­ing sheet and bake for an­other 10 min­utes 6 Serve the chicken with the sweet pota­toes and sprin­kle over the re­main­ing sage

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