APRIL SHOW­STOP­PER

Serve up a spe­cial sur­prise with this healthy twist on a clas­sic roast chicken din­ner

Easy Cook - - EASY COOK APRIL -

Pre­served lemons take roast chicken to the next level

Pre­served lemon roast chicken with freekeh salad

Serves 4 Prep 15 mins Cook 1 hr 35 mins £1.06 a por­tion 673 kcals, 38g fat, 12g sat. fat, 2g sugar

50g but­ter 4 slices of pre­served lemon (25g), pith

and flesh re­moved, skin finely chopped 1 gar­lic clove, finely chopped 1 chicken (about 1kg) 2 bay leaves 2 thyme sprigs 3 tar­ragon sprigs FOR THE SALAD 1 tbsp olive oil 200g freekeh, thor­oughly rinsed

un­der a cold tap for a few mins 1 bay leaf ½ small pack each of mint, basil

and flat-leaf pars­ley, leaves only 200g pod­ded broad beans, blanched

and peeled 4 spring onions, sliced 150g pack rain­bow radishes, halved

(smaller ones left whole) 3 tbsp ex­tra vir­gin olive oil juice 1 lemon

Heat oven to 180C/160C fan/gas 4. In a large bowl or food pro­ces­sor, com­bine the but­ter, pre­served lemon and gar­lic to make a flavoured but­ter.

Pat the chicken with kitchen pa­per, then fill the cav­ity with the bay, thyme, tar­ragon and flavoured but­ter. Rub a lit­tle of the flavoured but­ter over the thighs and breast, season and roast in the oven for about 1 hr, bast­ing ev­ery 20 mins or so with the pre­served lemon but­ter and juices. The meat is cooked when the leg is wob­bly when pulled from the body and the juices run clear. Re­move from the oven and leave to rest while you make the salad.

Heat the olive oil in a high-sided fry­ing pan. Toast the freekeh with­the bay leaf for a few mins, then cover with wa­ter, bring to the boil and skim off any scum. Sim­mer for 25-30 mins un­til cooked but still with some bite. Rinse un­der cold wa­ter, then drain and mix with the herbs, broad beans, spring onions and radishes. Season, dress with ex­tra vir­gin olive oil, lemon juice and the juices from the bird, and serve with slices of the chicken.

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