Wheat free Archives

Fish recipes

Prawn and hake pilau

20 minutes

Lemon dill-baked chicken with egg-and-spinach rice

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

1 whole free-range chicken
sea salt and freshly ground black pepper
olive oil, for greasing
1 cup chicken stock
2 lemons, zested and juiced
3 T fresh dill, chopped
1 clove garlic, crushed
dill sprigs, to garnish

For the egg-and-spinach rice:

200 g long grain brown rice
2½ cups water
1 t salt
2 cups spinach leaves, slightly shredded
freshly ground black pepper
1 free-range egg

Method

Preheat the oven to 200°C.

Cut of the chicken's wing tips and remove the backbone. Freze to use in stock or soup. Cut the chicken into quarters.Season and place in a greased baking pan.

Mix together the stock, lemon juice and zest, dill and garlic. Pour over the chicken and bake, basting once or twice for 45 minutes, or untl golden and tender. Serve with the egg-and-spinach rice garnishd with fresh dill.

To make the egg-and-spinach rice, bring the rice, water and salt to a boil. Cover, reduce the heat and cook for 45 minutes, or until water is absorbed and the rice tender. Add the spinach and a little black pepper, cover again and turn off the heat. Leave for 5 minutes. Turn into a bowl and stir through the beaten egg.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Chickpea and spinach frittata

Broad bean and sundried tomato salad

Banana with cheat’s vanilla custard

Baked goat’s cheese polenta with rocket

Asian minced pork salad

Summer berry meringues

Prawn and hake pilau

Shaved Gouda and cabbage slaw with cumin seed dressing

Smooth polenta with Napoletana meatballs

Minted spring lamb and vegetable braise

Orange granita and coconut milk dessert

Lemon dill-baked chicken with egg-and-spinach rice

Lemon dill-baked chicken with egg-and-spinach rice

Ingredients

Method