But first, about the chicken ... Monday is not a good day to be a chicken at Alstonville. Monday is killing day. If chickens were brighter than they are, they might notice that their numbers are reduced every Monday. If they were brighter, they might take to hiding on Mondays to avoid be killed. Maybe they could dress up as something else. Small shrubs, for example. Cow dung? Land mines? Anyway, chooks are not that bright and so every Monday the number of chickens on the Alstonville property are reduced. On Monday night a box of the newly slaughtered and dressed chickens are driven to the coast. Not for a swim, but to the home of our butcher Paul. And so today, Tuesday, we can go to his shop and buy one of these tasty and fresh Alstonville chooks. I broke the chicken down into breasts (with half wing) and legs (to be used tomorrow). I will use the frame to make chicken stock.
So here is a recipe for breast of chicken with preserved lemon.
BREAST OF CHICKEN WITH PRESERVED LEMON
2 CHICKEN BREASTS WITH SKIN & HALF WING INTACT
2 WEDGES OF PRESERVED LEMON
2 CLOVES OF GARLIC
GROUND ROASTED CHILLIES
EXTRA VIRGIN OLIVE OIL
SALT & PEPPER
Peel and slice each garlic clove into three. Line a baking tray with aluminium foil and baking paper. Place three garlic slices under each breast (skin side up). Place a wedge of preserved lemon on each breast. Sprinkle ground roasted chillies onto each breast, anoint with olive oil, coarse sea salt and coarsely crushed pepper.
Preheat the oven to 220C. Place the chicken in the middle of the oven and turn the heat down to 160C. After 20 minutes switch to the grill setting, turn up the heat to 180C and raise the tray to about 15 cms from the heat source and cook another 5 minutes max to add colour to the skin.
I served this with tomato kasaundi and a salad of watercress, asparagus and avocado.
No comments:
Post a Comment