Nothing fancy today – just good honest fresh ingredients. An organic chicken stuffed with a quartered lime, coriander, spring onions chopped and a knob of butter – placed on a bed of thinly sliced shallots and olive oil. The breast and legs smeared with a Thai red curry paste called Gang Ped and popped in a preheated oven at 220c for 30 minutes then reduced to 180 for another 30 minutes. The paste produces a succulent, slightly smoky jus that is fabulous poured over the veg and meat at the end.
I saved it with roast potato and sweet potato chips and steamed buttered kale that had a waft or two of black pepper and sea salt over it.
That was it – and it was good.
Great to see you posting organic chicken – the taste is so much better than free range, and the carcass makes for rich stock too…
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Absolutely…
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Lovely simple approach. Impressive.
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Thanks, Conor. Appreciated.
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