BUT­TER-BASTED CHICKEN WITH PASTA SALAD

Friday - - Recipe Cards -

Prep time 5 mins Cook­ing time 25 mins Serves 4 4 chicken thighs, skin in­tact 150ml chilled but­ter, cut into small cubes

FOR THE PASTA SALAD:

150g pasta, cooked al dente an­dleft to cool 50g wild rocket ½ red onion, thinly sliced 1 small yel­low pep­per, seeded and diced 1 av­o­cado, peeled and diced Olive oil, to driz­zle Pre­heat the oven to 220°C. Place the chicken in a roasting dish. Gently lift the skin from one side of each piece to form a pocket. Place but­ter in the pocket, un­der the skin. Sea­son with salt and pep­per. Cover with foil and roast for 20 min­utes. Re­move the foil and grill for 5 min­utes or un­til chicken is golden brown, bast­ing of­ten with the melt­ing but­ter. Mean­while, make the salad by toss­ing the pasta with the re­main­ing in­gre­di­ents and driz­zle with olive oil.

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