Recipe for baking with chicken, lemon and leeks

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Wif there are only the basics in the fridge and time is of the essence, baking on a tray is a light but impressive dinner that never provokes ‘oohs’ and ‘aahs’.

This delicious Greek-inspired version with chicken and leeks requires very little preparation, but is full of flavor. It would also be good to have some spicy spring cabbage, sliced ​​and cooked in butter to make it a little wilted.

Recipe for baking with chicken, lemon and leeks

Preparation time: 10 minutes

Cooking time: 1 hour 25 minutes

Serve

Four, with leftovers for lunch

Ingridients

  • 5 chicken legs
  • 6 greasy garlic cloves, unpeeled
  • 2 large pores, cut into 5 cm hair
  • Olive oil, for rubbing
  • 1 lemon, halved
  • 300 g brown basmati rice
  • 800 ml of chicken broth
  • 3 sprigs of oregano
  • 1 cinnamon stick
  • 1 bay leaf

For mint yogurt

  • 250 ml of Greek yogurt
  • 1 bunch fresh mint, chopped leaves
  • 1 small clove of garlic, crushed

Method

  1. Preheat the oven to 220C / 200C fan / gas 7.
  2. Place the chicken, garlic and leeks in a large baking dish and sprinkle with olive oil. Add the lemon halves, with the notched side down. Sprinkle with salt and pepper. Fry for 15 minutes or until golden brown.
  3. Reduce heat to 180C / 160C fan / gas 4. Shake the rice in the gaps between the chicken and the leeks and shake it to cool.
  4. Turn the lemon halves in the right direction. Drizzle with the base and add the oregano, cinnamon and bay leaf. Cover tightly with a lid or foil. Bake for one hour or until the rice is soft.
  5. Mix the ingredients for the mint yogurt. Serve next to the chicken and rice so everyone at the table squeezes out their roasted garlic cloves.
  6. If you want, save one chicken leg, four tablespoons of yogurt and some rice for tomorrow’s lunch.

Use leftovers: recipe for chicken and chopped salad pittas

  1. We bake two pitta of bread.
  2. Cut the meat from the reserved boiled chicken joint, mix with any remaining rice and reheat in a pan with a tablespoon of olive oil, then mash over a quarter of a lemon.
  3. Chop two tomatoes, a young onion and a 10 cm large piece of cucumber (which the boys can make the day before) and mix with one tablespoon of olive oil and some salt and pepper.
  4. Fill hot pitta with grated lettuce, chopped lettuce and pour over hot chicken. Finish with a tablespoon of cold, leftover mint yogurt and eat immediately.

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