Ingredients

Method

• 3 T butter
• 4 free-range chicken breasts with skin and bone
• 12 capers
• ¼ cup lemon juice
• salt, to taste
• 150 g crème fraîche, for serving (optional)
For the cauli risotto:
• 1 T olive oil
• 1 T butter
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1 x 380 g bag Woolworths cauliflower couscous
• 1 cup cream
• 80 g pecorino, grated
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Melt the butter in an ovenproof  pan. Add the chicken, skin-side down, and fry until golden. Turn and cook for a further 5 minutes.

2. Add the capers and lemon juice, then bake for 15 minutes.

3. To make the cauli risotto, melt the oil and butter in a pan over a medium heat and cook the shallot until soft. Add the garlic and cauliflower and cook for 2 minutes. Add the cream and simmer for 10 minutes. Stir in the cheese and season to taste. Top with the crème fraîche.

For more chicken breast recipes, click here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom