Tag Archives: onions

Fish Yassa

Fish YassaI first saw this recipe, originating from Senegal in West Africa, over on Immaculate Bites and thought it sounded so delicious that I did some further research and this is my version.

I really enjoy Immaculate’s blog, which focuses on African
influenced recipes, but as she says is not limited to African cuisine, because like all of us who love to cook, she also likes to explore
other flavours and cuisines. If you are looking for some different
ideas which tend to be easy, take a look at Immaculate Bites – I
notice her latest post is a sensational roast chicken dish with East African spices, which takes next to no time to prepare.

As with most traditional dishes there are numerous variations for Fish Yassa and when I saw a version that include potatoes it really appealed to me as being an almost one-dish meal. So thank you
Immaculate for your inspiration.

Fish Yassa

None of the versions of this dish, that I saw, used fresh coriander, but as regular readers know it is one of my favourite herbs, and for me the
flavours here seemed scream ‘add fresh coriander’!

Serves 4

4 x 150g white fish fillets, skin- on (if possible)
sea salt and freshly ground black pepper
¼ cup oil
500g potatoes, cut into cubes
2 cups chicken or vegetable stock
a good handful of fresh coriander, chopped
ONION & LEMON MARINADE
2 large onions, thinly sliced
2-3 cloves garlic minced
½ cup apple cider vinegar
¼ cup lemon juice
1 tbsp wholegrain mustard
pinch dried chilli flakes

1              For the marinade, place onions, garlic, vinegar, lemon juice, mustard and chilli flakes in a non-reactive dish and mix to combine. Push fish into marinade mixture and set aside to marinate for at least 1 hour.

2              Remove fish from marinade, scraping any bits off the fish – reserve marinade.

3              Heat a large frying pan over a medium-heat high. Season fish generously with salt. Add oil to pan and swirl to coat base. Add fish, skin side down, and cook for 2-3 minutes each side – the fish should not be cooked right through at this stage. Remove fish from pan and set aside.

4              Reduce heat, remove onions from marinade, add to pan,
cover and cook, stirring occasionally, for 8-10 minutes or until
onions start to soften and colour a little. Add remaining marinade, stock and potatoes, cover and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender.

5              Return fish to pan and cook for 3-4 minutes longer or until cooked through. Season to taste with salt and black pepper. Stir in most of the coriander. Serve immediately, scattered with remaining coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, lemons: Krismaw Gardens – Hastings; Vinegar: Te Koha Organics – Hastings; Store Cupboard Ingredients: vegetable oil, mustard, salt, black pepper, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other fish recipes you might like to try:

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

Fish in Crazy Water

Fish in Crazy Water

Marinated Sweet & Sour Fish

Marinated Sweet & Sour Fish

 

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ SauceThis is a real meal sandwich – I love sandwiches, burgers and the like as a dinner option, but JR’s usual comment is “It’s more of a lunch dish”, but when I serve these up he considers them a suitable dinner meal!

I used sourdough for my bread and Aromatics Red Sauce to make an extra tasty chunky barbecue sauce loaded with coarsely chopped caramelised onions.

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

This recipe can easily be adjusted to feed as many as you need to – the amount of sauce makes enough to generously sauce four sandwiches, but can be stretched to six.

Here, I sliced the pork and chopped the bacon after cooking because it made for a better picture, but leave whole, if you wish.

Serves 4

4 boneless pork medallions
sea salt
4 rashers bacon, rind removed
4 thick slices bread of your choice
micro-macro salad
CHUNKY TOMATO ONION SAUCE
2 large onions, chopped
olive oil
½ cup good-quality tomato sauce
½ cup beer
¼ cup chicken stock

1              For the sauce, place onions and a good splash oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 25-30 minutes or until onions are softened and caramelised.

2              Stir in tomato sauce, beer and stock, bring to simmering and simmer, stirring occasionally, for 20-25 minutes or until liquid
reduces and a thick and fragrant sauce forms.

3              Preheat oven to 200°C. Heat a heavy-based frying pan over a medium-high heat. Season pork with salt. Add pork to pan and cook for 2-3 minutes each side or until browned. Add bacon to pan and transfer pan to oven and cook, for 10 minutes or until pork is cooked to your liking. Remove pork and bacon from pan and place on a warm plate, cover and set aside to rest for 5-10 minutes.

4              To assemble sandwiches, toast bread. Slice pork and chop bacon. Top toast with a little sauce, then pork and bacon and a good dollop of sauce. Garnish with a pluck of salad. Serve immediately.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Bread: The Love ‘n’ Oven – Napier; Onions: Krismaw Gardens
Hastings; Olive oil: The Village Press – Hastings; Tomato Sauce:
Aromatics, Red Sauce – Hastings; Micro-macro Salad: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients: salt, beer, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork recipes you might like to try:

Spicy Green Beans with Pork

Spicy Green Beans with Pork

Creamy Pork & Mushrooms

Creamy Pork & Mushrooms

Pork with Green Onions & Capers

Pork with Green Onions & Capers

 

Trevally with Bacon, Caper & Tomato Sauce

Trevally in Bacon, Caper & Tomato Sauce

I am desperately trying to make the most of the late summer
produce – it will be gone all too soon – so everything I’m cooking seems to have lovely fresh tomatoes in it!

Here a sauce of caramelised onions, bacon, tomatoes, capers and lemon juice is teamed with robust and economic trevally to create a colourful late summer dish.

Trevally with Bacon, Caper & Tomato Sauce

During winter months you can make this using canned diced tomatoes
instead.

Serve over creamy mashed potatoes, steamed rice or couscous or with chunks of crusty bread to soak up the juices.

Serves 4

1 medium red onion, thinly sliced
olive oil
4 x 150g trevally fillets
sea salt
2 rashers bacon, diced
500g ripe tomatoes, chopped
2 tbsp capers
¼ cup lemon juice
chopped fresh parsley, to garnish (optional)

1              Place onion and a good splash of oil in a frying pan over a
medium heat and cook, stirring occasionally, for 20-30 minutes or until caramelised.

2              Place bacon in a separate frying pan over a medium heat and cook, stirring occasionally, for 8-10 minutes or until bacon is cooked, but not crispy. Remove bacon from pan, leaving any bacon fat
behind. Season fish with a little salt. If necessary, add a little oil to the pan and heat until hot, add fish fillets and cook for 2-3 minutes each side or until just cooked. Remove fish from pan and set aside.

3              Heat pan over a medium heat, until hot, add tomatoes,
capers and lemon juice and cook, stirring frequently, for 10 minutes or until tomatoes start to collapse. Add onions and bacon to pan and mix to combine. Bring to simmering and simmer to make a thick,
fragrant sauce. Return fish to pan and cook for 30 seconds or until heated through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Onion, tomatoes, lemons: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: capers, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Kingfish with Sautéed Sweet & Sour Capsicums

Kingfish with Sautéed Sweet & Sour Capsicums

The meatiness of kingfish teams well with robust flavours and this capsicum sauté is a perfect match. Also great with lamb or by itself with crusty bread for a vegetarian meal.

Kingfish with Sautéed Sweet & Sour Capsicums

Serves 4

olive oil
sea salt and freshly ground black pepper
4 kingfish steaks
SAUTÉED SWEET & SOUR CAPSICUMS
4 capsicums, thinly sliced – I used a mix of colours
2 red onions, sliced
2 cloves garlic, sliced
2 tbsp brown sugar
½ cup red wine vinegar
a good handful of shredded fresh basil

1              For the capsicums, heat a large frying pan over a medium-high heat, add enough olive oil to cover base of pan, add capsicums, onions and garlic, cover and cook, tossing, for 10-15 minutes or until vegetables start to soften.

2              Add sugar and cook, tossing, for 2-3 minutes longer. Stir in vinegar, bring to simmering and simmer, stirring, for 2-3 minutes to reduce liquid by about a half. Stir in 1 tbsp oil and cook, stirring, for 2-3 minutes longer. Remove pan from heat, add basil and toss to combine. Season to taste with salt and black pepper. Set aside to
infuse.

3              Season fish with salt. Heat a good drizzle of oil in a clean pan, add fish, skin side down and cook for 3-4 minutes each side or until cooked to your liking. Serve fish on a bed on sweet and sour
capsicums.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onions, garlic: Krismaw Gardens – Hastings; Capsicums, basil: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea salt, black pepper, sugar, vinegar.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using capsicums you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi, Capsicum & Zucchini

Roast Potato, Capsicum & Bacon Salad

Roasted Potato, Capsicum & Bacon Salad

 

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

I have been making variations of this dish for years – it’s one of those dishes that just sits in the back of my mind and pops up every so
often.

Sometimes I do it with the onions as I have here and at other times I don’t, but the slightly sticky sweet onion sauce does work
wonderfully with the pork.

Honey & Sage Marinated Pork Chops

I simply served these over smashed potatoes and accompanied by steamed broccoli, but any green vegetable or a salad works.

If you don’t have red onions, brown onions work too.

Serves 4

4 pork chops
2 red onions, sliced
olive oil
HONEY & SAGE MARINADE
½ cup white wine
2 tbsp honey
½ tsp dried sage

1              For marinade, place wine, honey and sage in dish and mix to combine – microwave on HIGH (100%) for 30 seconds so that the
ingredients combine more easily. Add chops, cover and set aside to marinate for at least 30 minutes at room temperature or, if longer, in the refrigerator.

2              Place onions and a little oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or
until onions soften and start to caramelise.

3              Remove onions from pan and increase heat. Drain chops and reserve marinade. Add chops to pan and cook for 4-5 minutes or
until pork is cooked to your liking. Remove chops from pan and keep warm. Return onions to pan, add reserved marinade and cook,
stirring, for 2-3 minutes to make a slightly sticky, onion sauce. Serve sauce spooned over chops.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork chop recipes you might like to try:

Pork Chops with Capsicum Sauce

Pork Chops with Capsicum Sauce

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

Pork Chops with Apple & Onion Sauce

Salmon Roasted with Tomatoes & Olives

Salmon with Roast Tomato SauceI love salmon, but I do find New Zealand salmon, as compared to what I was used to eating in Australia, very rich. However, I have learnt that if I team it with something that cuts through that
richness it is delicious.

This roasted tomato and olive sauce does the job brilliantly and when served with boiled new potatoes and a handful of mixed leaves produces a wonderfully easy and flavoursome meal perfect for when you need something a little special on a weekend night.

Salmon Roasted with Tomatoes & Olives

Serves 4

1kg ripe tomatoes, cut into wedges
1 medium onion, cut into wedges
2 cloves garlic, finely chopped
olive oil
¼ cup pitted green olives, coarsely chopped
sea salt and freshly ground black pepper
4 x 125g pieces salmon fillet

1              Preheat oven to 200°C. Place tomatoes, onion and garlic in baking dish, drizzle with oil and toss to combine. Roast, stirring
occasionally, for 45 minutes or until tomatoes and onion are tender and starting to brown around the edges.

2              Increase oven temperature to 250°C. Add olives to tomato mixture and season to taste with salt and black pepper. Mix to
combine. Push tomato mixture to side of dish and place salmon
pieces in centre. Spoon some of the tomato mixture over the salmon.

3              Return dish to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Tomatoes, onion, garlic:
Krismaw Gardens– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: green olives, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay
Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salmon dishes you might like to try:

Asian-spiced Baked Salmon

Asian-spiced Baked Salmon

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

Creamy Salmon & Pea Pasta

Creamy Salmon & Pea Pasta

 

Sticky Balsamic Pork Sandwiches

Balsamic-Glazed Pork SandwichesbThis easy sandwich is made for causal eating and offers an
alternative to turkey and ham leftovers.

The recipe can easily be adjusted to serve however many you need to feed and the pork and onions are great cooked on the barbecue.

Sticky Balsamic Pork Sandwiches

Serves 4

1 tsp dried oregano
¾ tsp ground coriander
sea salt and freshly ground black pepper
4 x 150g pork medallions
olive oil
1 large onion, thinly sliced
Dijon mustard
4 bread rolls of your choice, split
mixed salad leaves
chopped fresh coriander leaves
STICKY BALSAMIC GLAZE
½ cup balsamic vinegar
2 tbsp honey

1              Place oregano, ground coriander and a good grind of salt and pepper in a plastic bag and shake to combine. Add pork medallions and shake to coat with spice mixture.

2              Heat a heavy-based frying pan over a high heat. Add a little oil and swirl to coat base pan. Add pork and cook for 3-4 minutes each side, remove pork from pan and keep warm.

3              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and is translucent.

4              Meanwhile, make glaze, place balsamic vinegar and honey in a small saucepan over a medium heat, bring to simmering and
simmer, stirring frequently, for 3-4 minutes or until mixture reduces and is sticky. Slice pork, add to glaze and heat for 1-2 minutes to heat pork through.

5              To assemble, lightly spread each cut surface of roll with
Dijon mustard, top bottom half of roll with salad leaves, then onions and pork mixture. Finally scatter with fresh coriander and top with remaining roll half. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Slow-cooked Lamb Shoulder, Potatoes & Onions

Lamb with Potatoes & Onions_bAs I have mentioned before a rolled shoulder of lamb is a great way for two to four people to enjoy a roast meal without having to eat leftovers for days afterwards.

I love this recipe, because it basically looks after itself – minimum preparation sometime in the afternoon, pop in the oven and leave to cook for the next few hours.

When it’s time for dinner it’s just a matter of cooking a green
vegetable and pouring the pan juices into a suitable jug or gravy boat to serve with the meal.

This recipe can be done with a larger piece of meat or a bone-in shoulder – just increase the cooking time accordingly.

Slow-cooked Lamb Shoulder, Potatoes & Onions

The great thing with this dish, is that you can’t really overcook it.

Waxy potatoes are best to use as they hold their shape during cooking. In New Zealand look for varieties such as Nadine, Draga, Frisia, Jersey
Bennie, Red King Edward, Highlander, Osprey, Tiffany, Annabelle,
Gourmandine and Marilyn. Be aware that weather and growing
conditions and the time of year can affect starch and water content of potatoes and so affect their composition – if in doubt be guided by any
labelling or if buying at a Farmers’ Market ask the grower which potato variety is best suited for your needs.

Serves 4

500g potatoes, thinly sliced
2 large onions, thinly sliced
2 tsp fresh tarragon leaves
salt and black pepper
olive oil
2 cups chicken stock
1kg rolled shoulder lamb

1              Preheat the oven to 160°C.

2              Place potatoes, onions, tarragon and a good grind of salt and pepper in a bowl, drizzle with olive oil and toss to combine.

3              Tip potato mixture into a baking dish and pour over stock. Place lamb on top of potato mixture and season with a good grind of salt. Cook for 2½ to 3 hours or until lamb is very tender.

4              Increase oven temperature to 200°C. Remove lamb from baking dish, place on a serving platter cover with aluminium foil and allow to rest for 10-15 minutes.

5              Return potato mixture to oven and cook for 10-15 minutes or until top of potato mixture browns and some of the liquid
reduces.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe using rolled lamb shoulder recipe you might like to try:

Rosemary & Anchovy Roasted Lamb with Onion Gravy

Rosemary & Anchovy Roasted Lamb with Onion Gravy

 

Quick Roast Chicken with Bacon & Onion Gravy

Quick Roast Chicken 006aFeel like roast chicken, but haven’t got the time to cook it or the
people to eat it? Then make the most of chicken thighs or
drumsticks, roast them and serve with this moreish gravy.

The gravy is also good served with pan-cooked sausages, steaks or chops and leftover can be frozen to jazz up a meal in the future.

Quick Roast Chicken with Bacon & Onion Gravy

This is a great way for those cooking for one or two to enjoy the taste of roast chicken without having to cook a whole chicken.

Look out for chicken thighs and drumsticks when they are on special.

Serves 4

4 chicken thighs with bone-in or 8 small chicken drumsticks
olive or vegetable oil
salt and freshly ground pepper
BACON & ONION GRAVY
2 rashers bacon, rind removed, diced
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tbsp plain flour
1 tbsp tomato paste
2 cups chicken stock
¼ cup chopped parsley

1              Preheat oven to 200°C. Brush chicken with a little oil and season with salt. Place chicken on a baking tray and roast for 30-45 minutes or until golden and cooked through.

2              Meanwhile, make the gravy, heat a saucepan over a medium heat. Add just enough oil to cover base of pan, add bacon and cook, stirring occasionally, for 5 minutes or until bacon is cooked and crisp. Using a slotted spoon remove bacon from pan to paper towels to drain, leaving 1-2 tablespoons fat in the pan.

3              Add onion and garlic to pan, cover and cook, stirring occasionally, for 10 minutes or until onion is soft and translucent. Stir in flour and tomato paste and cook, stirring constantly, for 1-2 minutes. Slowly stir in stock, then stirring constantly, bring to the boil and cook, stirring, until gravy thickens. Add bacon and parsley. Season to taste with salt and freshly ground black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chicken thigh and drumstick recipes you might like to try:

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

Chicken Adobo

Chicken Adobo

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

 

Lemon Roast Chicken & Vegetables

Roast Chicken - 020cCrispy skinned roast chicken with vegetables is a family favourite.

Squeezing lemon juice over the chicken adds great flavour and
placing the chicken on top of the vegetables means all the
flavoursome juices are absorbed by the vegetables – delicious.

Here I have used a combination of winter vegetables, but any
seasonal vegetables work well. Ring the changes with the seasons, this combination in winter – zucchini, eggplant, potatoes and
tomatoes in summer – whatever combination you choose you can’t go wrong.

Any leftover vegetables can be mashed and reheated for a delicious side at another meal or topped with an egg for breakfast or brunch.

Lemon Roast Chicken & Vegetables

Reserve any feathery tops from the fennel, chop and scatter over the chicken and vegetables just prior to serving.

Serves 4-6

3 medium carrots, chopped
3 medium parsnips, chopped
2 large potatoes, chopped
2 large red onions, cut into thick wedges
1 fennel bulb, cut into thick wedges
salt and freshly ground pepper
olive oil
1 x size 16 free-range chicken
1 tsp dried Italian herbs
1 lemon, halved
3 cloves garlic
1 small onion, quartered

1              Preheat oven to 180°C.

2              Place carrots, parsnips, potatoes, red onions and fennel in a roasting dish, season with salt and pepper and drizzle with a little
olive oil. Toss to combine.

3              Season cavity of chicken with salt and freshly ground black pepper, then sprinkle with Italian herbs. Squeeze juice from lemon over chicken and place garlic, onion quarters and lemon halves in cavity of chicken.

4              Brush chicken with olive oil and season with salt and freshly ground black pepper. Place chicken, breast side down, on top of
vegetables in roasting dish and roast for 1 hour. Turn chicken over, increase oven temperature to 200°C, baste with pan juices and roast for 30 minutes longer or until chicken is golden and cooked through. Cover loosely with aluminium foil and stand for 10 minutes before carving and serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chicken recipes you might like to try:

Oven-baked Chicken and Vegetables

Oven-baked Chicken and Vegetables

Chicken Adobo

Chicken Adobo

Moroccan Chicken & Kumara Braise

Moroccan Chicken & Kumara Braise