Page 39 - Silver Lakes August 2021

RECIPE

WINTER WARMER RECIPE

Chase away the winter blues with this delicious easy to make bake and
enjoy on a cold winter’s night.

CHICKEN AND WINTER VEGETABLE BAKE

Recipe by Ina Paarman
Serves 4

YOU WILL NEED:
• 1 red pepper, cut into chunks
• 3 butternut slices, peeled and cut into chunks
• 1 large sweet potato, scrubbed and cut into chunks
• 1 red onion, cut into chunks
• 2 carrots, scrubbed and cut into chunks
• 3 cloves garlic, finely sliced
• 100g cherry tomatoes, pricked
• 10ml Ina Paarman’s Vegetable Spice
• olive oil
• 8 free range chicken thighs, bone-in, skin on
• 10ml Ina Paarman’s Rosemary & Olive Seasoning
• 5ml Ina Paarman’s Chicken Flavour Stock Powder
• 125ml water
• 1 x 200ml Ina Paarman’s Lemon & Herb Coat & Cook Sauce
Cheesy Toasts
• 1 small French loaf
• 125ml grated cheese

METHOD
• Adjust the oven rack to the middle position. Pre-heat the oven to 180°C.
• Arrange all the cut vegetables in a large roasting tray. Season with the Vegetable Spice.
Drizzle over 30ml of olive oil, and mix to combine evenly.
• Place the chicken portions skin side up, on top of the vegetables and season with the
Rosemary & Olive Seasoning. Mix the Chicken Flavour Stock Powder with the water. Pour
the stock in on the side around the vegetables.
• Pour the Lemon & Herb Sauce over the chicken.
• Place in the pre-heated oven and roast uncovered
for 45 – 55 minutes, until the chicken is brown
and crispy.
• Cut the French loaf into long fingers
on the diagonal.
• Sprinkle over the grated
cheese and grill.

INTRA MUROS AUGUST 2021 37