ED FE 2 HOME­MADE PIRI-PIRI CHICKEN

Rugby World - - BOOTCAMP -

1

Pre-heat your fan-as­sisted oven to 200°C. Place the chicken breasts in a large roast­ing tin. Sprin­kle on your piri-piri sea­son­ing and squeeze the lemon juice over the sea­soned meat.

2 Add the but­ter­nut squash, pep­pers and gar­lic to the same roast­ing tin. Driz­zle over two ta­ble­spoons of olive oil and roast for 30 min­utes un­til the chicken and veg­eta­bles are be­gin­ning to char. 3 Mean­while, make a salad dress­ing: put the sun-blushed toma­toes, red wine vine­gar, bal­samic vine­gar, six spoons of olive oil and honey in a blender. Whizz to­gether to com­bine.

4 Ar­range the wa­ter­cress and spinach on plates. Toss the chick­peas into the roasted veg­eta­bles and chicken, then di­vide be­tween the plates. Driz­zle over the dress­ing and serve up.

RENE­GADE ROW

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