Monday, September 9, 2013

Backyard Chicken

Don't panic I haven't dispatched any of the girls, tempting as that may be when they "play" with the new seedlings.

The thing I love about this dish is the potential if things are growing well that most of the ingredients can come from my backyard.

The herbs, the lemon if the tree would do it's thing, the chicken if they ever stop doing their thing, the potatoes and capsicum. (just need to plant an olive tree for the oil)

Using the homemade sourdough as the breadcrumbs adds a richer flavour but as AB reminds flour only comes from a shop thus putting a halt to any plans of a mill or crop of wheat in the backyard.

This is a quick 10 minutes of effort then let the oven do the work dinner, lunch, or potential leftovers sandwich.

Fresh, zesty, herby, crunchy easier just to sum it all up with YUMMY!

Zesty Herbed Chicken AKA Backyard Chicken
Ingredients for 4-5 thighs
  • 3 cups of fresh breadcrumbs (or use panko)
  • Zest of 1 lemon
  • Large handful of herbs, mine included thyme, parsley, coriander, mint, rosemary, oregano. If it's green it's in, basil when it's warmer or some chilli would also work nicely!
  • 1 clove garlic
  • Salt and black pepper to taste
  • 1-2 eggs for egg wash
  • Flour to coat
  • Olive oil or spray oil
  • 4-5 chicken thigh fillets
  • Preheat oven to 180°C (now I'm not using a gas oven I know the importance of the preheat)
  • Blitz up about as much as a ciabatta roll of sourdough in a food processer, some chunky bits are ok.
  • Finely grate the lemon zest and the clove of garlic
  • Roughly chop the herbs, some smaller stalks are fine to include
  • Add herbs, zest, and garlic to the breadcrumbs
  • Season to taste
  • Flour, egg, and breadcrumb the chicken thigh fillets
  • Place on an oiled foil lined baking tray
  • Bake for 25-30 minutes until chicken is crispy and cooked through
  • Let rest for at least 10 minutes
  • Perfect to serve with sautéed potatoes and roasted capsicum and a rocket salad

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