YOU Best Recipes: Budget - - Contents Poultry In Motion -

SERVES 4 Prepa­ra­tion time: 15 min Bak­ing time: 50- 60 min

Pre­heat oven to 200 ° C 1 Sea­son the chicken

4- 6 chicken pieces salt 5 ml ( 1 t) ground cumin


4 rooi­bos teabags, steeped in 100 ml boil­ing wa­ter 60 ml ( ¼ c) honey


125 ml ( ½ c) may­on­naise 350 g car­rot and cab­bage mix 2 Granny Smith ap­ples, cut into match­sticks 2 cel­ery stalks, chopped with salt and cumin and ar­range in an oven­proof dish 2 Rooi­bos glaze Re­move the teabags from the wa­ter, squeez­ing to ex­tract all the liq­uid 3 Dis­solve the honey in the in­fu­sion and set aside 30 ml ( 2 T) of the glaze mix­ture for the coleslaw dress­ing Pour the re­main­ing glaze over the chicken 4 Cover the dish with alu­minium foil and bake for 45 min­utes or un­til the chicken is ten­der Re­move the foil and bake for an­other 15 min­utes 5 Coleslaw Whisk to­gether the may­on­naise and re­served glaze Mix with the re­main­ing ingredients Serve with the chicken

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