SUNDAY LUNCH
SUNDAY LUNCH
Comfort food that packs a nutritious punch. These delicious recipes by Izelle Hoffman will fill your family with joy. Bonus: they’re great for meal prep too
Honey-mustard and rosemary chicken tray bake with oven-roasted sweet potatoes

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

“The trick for the most tender oven-baked chicken is to soak the fillets overnight in brine before baking and to only season with salt once the chicken is cooked.” – 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 onion powder

• 1 tbsp mustard powder

• 1 tbsp mustard seeds

• 1 tbsp dried rosemary

• 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, if you want to avoid scrubbing after.

3. Remove the chicken from the brine and pat dry with paper towel.

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May 2020