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SERVES 4 Prepa­ra­tion time: 15 min Stand­ing time: 30 min Cook­ing time: 45- 50 min

Pre­heat the oven to 230 ° C 1 Pour the wa­ter into a glass mix­ing bowl,

1 litre ( 4 c) wa­ter 60 ml ( ¼ c) fine salt 4- 6 chicken pieces freshly ground pep­per juice and zest of 1 lemon 30 ml ( 2 T) dried mixed herbs 15 ml ( 1 T) olive oil


15 ml ( 1 T) but­ter 15 ml ( 1 T) olive oil 1 onion, chopped 2 gar­lic cloves, crushed 250 g fresh green beans 300 g spinach, washed and trimmed

■ Brin­ing the chicken ( soak­ing in a salt so­lu­tion) be­fore­hand pre­vents it dry­ing out while cook­ing and keeps it full of flavour ■ Don’t leave the chicken in the brine mix­ture for too long as it could taste over­sea­soned when cooked

add the salt and stir un­til dis­solved Put the chicken pieces in the brine and leave to pickle for 30 min­utes 2 Drain the chicken and rinse well Pat dry with pa­per tow­els 3 Ar­range the chicken on a bak­ing sheet, sea­son with pep­per, the lemon juice, zest and mixed herbs, and driz­zle the olive oil over Roast for 15 min­utes Re­duce the tem­per­a­ture to 180 ° C and roast for an­other 30- 35 min­utes 4 Stir- fry Heat the but­ter and oil in a deep pan and fry the onion and gar­lic un­til golden Add the beans and stir- fry for a minute Add the spinach and ex­tra lemon juice and zest ( if pre­ferred) and stir- fry un­til wilted Serve with the chicken

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