SWEET BASIL BBQ CHICKEN TRAY BAKE
Both of these chicken tray bakes are great with salad, sweet potato, butternut, roast vegetables and even brown or basmati rice.” – Izelle
SERVES 10
• 1.5kg chicken fillets
• Brine (3 tbsp Oryx Desert Salt dissolved in 1.2 litres water)
• 2 tbsp olive oil
• 2 tbsp raw honey
• 1 tbsp paprika
• 1 tbsp dried sweet basil
• 1 tbsp onion flakes
• ½ tsp ground black pepper
• ½ tsp Oryx Desert Salt
1. Soak the chicken fillets overnight in the brine.
2. When ready to cook, preheat the oven to 180ËšC. Line a roasting tray with baking paper or foil and spray with non-stick cooking spray.
3. Remove the chicken from the brine and pat dry with paper towel.
4. Arrange the chicken fillets on the tray and drizzle first with the olive oil and then with the honey. Sprinkle with the paprika, sweet basil and onion flakes, in this order. Finish off with the black pepper.
5. Bake in the oven for 25 minutes.
6. Remove from the oven and drain the juices (if you would like to make a sauce, pour these juices into a saucepan with some of the ingredients used in the recipe and simmer until thickened).
7. Sprinkle the salt over the chicken and allow to cool properly before placing in an airtight container and storing in the fridge to use when needed.
Antipasti-style hake fillets
HONEY-MUSTARD AND ROSEMARY CHICKEN TRAY BAKE
This story is from the May 2020 edition of Women's Health South Africa.
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This story is from the May 2020 edition of Women's Health South Africa.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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