Fish recipes
25 minutes
Cold egg and lemon fish
Steamed prawn, lime and nectarine salad
Couscous recipes
Harissa chicken with hummus
Ceviche recipes
4
Easy
15 minutes
10 minutes
1. Preheat the oven to 180°C.
2. If the chicken is on the bone, remove and keep the bone for making broth or stock. Moisten with olive oil and season with salt.
3. In a nonstick pan over a low heat, cook gently until the skin is crisp and golden.
4. Turn and place, skin-side up, in the oven for 5 minutes or until just done and still moist. Season with black pepper.
Serve with the peanut sauce and garnish with basil leaves.
5. To make the sauce: Whisk together the peanut butter, garlic and citrus juices. Stir in the basil and season.
Cook’s note: Serve with a salad of shredded cucumber and carrot with lemon juice and sunflower oil.
