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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 45 min

4- 6 chicken pieces salt and freshly ground pep­per


20 g fresh co­rian­der 10 g fresh mint 10 g fresh pars­ley 2 gar­lic cloves, crushed 2 fresh jalapeño chill­ies juice of 1 lemon 2 ml ( ½ t) ground cumin 2 ml ( ½ t) salt 125 ml ( ½ c) olive oil


4 large onions 30 ml ( 2 T) olive oil salt and freshly ground pep­per Pre­heat the oven to 200 ° C 1 Sea­son the chicken with salt and pep­per 2 Harissa Blitz the ingredients in a food pro­ces­sor un­til smooth Spread half the mix­ture over the chicken and set the rest aside 3 Ar­range the chicken on a bak­ing sheet and roast for 45 min­utes or un­til done 4 Roast onions Quar­ter the onions and ar­range on a bak­ing sheet Driz­zle with the oil and sea­son with salt and pep­per Roast with the chicken for 25- 30 min­utes 5 Serve the chicken with the onions and the re­main­ing harissa

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