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FRESH LIVING KITCHEN Chicken braai Chips THE SECRETS OF BRAAIING CHICKEN PORTIONS • Don’t cook chicken straight from the fridge – let it come to room temperature to ensure even cooking. If the inside is still ice-cold, the outside will be done while the inside stays raw. • If marinating, brush off excess marinade before braaiing so that the skin can crisp up nicely. • Never cut slits into the meat to “speed up” cooking. This will just dry it out. • Use tongs to turn portions – a fork pierces the skin and dries out the meat. Or enclose portions in a braai grid for easy turning. LEMON AND HERB CHICKEN PIECES Making your own lemon and herb marinade ensures a burst of fresh, zingy flavour and tenderises meat. Marinade: Juice (120ml) of 2 lemons + grated peel of 1 lemon ½ cup (125ml) olive oil blend 3 cloves garlic, sliced ¼ punnet (5g) each fresh mint and dill ½ punnet (10g) each fresh coriander and parsley 1 tsp (5ml) wholegrain mustard 1 tsp (5ml) ground cumin 6 chicken thighs 8 chicken drumsticks Salt and milled pepper Fresh mint, dill and lemon wedges, for serving Tzatziki: 1 cup (250g) PnP doublecream plain yoghurt ½ cucumber, grated or diced Salt and milled pepper Juice of ½ lemon SERVES 8 Chicken portions 68 | Fresh Living – Spring Spring 2021 2021 63-FLK Chicken.indd 68 Cooking chicken on the bone takes slightly longer, but this meat has extra flavour and doesn’t dry out as easily. Combine marinade ingredients in a large bowl. Season chicken pieces well and toss in marinade. Place in fridge to marinate for 4 hours, removing it from fridge 1 hour before braaiing to come to room temperature. Prepare medium-hot coals. Brush excess marinade off chicken and braai until well charred and crispy on the outside and cooked on the inside, 28-35 minutes. Combine tzatziki ingredients. Serve chicken on a platter, scattered with herbs with tzatziki on the side. pnpfreshliving.com 2021/08/20 14:02

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