Sweet & juicy!

This issue's recipes all include lush seasonal fruit like nectarines, plums and apricots. Enjoy!

 

Chicken with nectarines, honey and parsley

Serves 4

Preparation time 30minutes

Cooking time 45minutes

You need

• 4 chicken quarters (drumsticks and thighs) or 8 thighs

• 1 teaspoonmild curry powder

• salt and pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 teaspoon paprika

• 1 celery stalk, chopped

• 3 leeks, white parts only, chopped

• 3 cloves of garlic, chopped

• 1 cup chicken stock

• 1 cup orange juice

• 2 ripe nectarines, stoned and each cut into 8wedges

• 1 tablespoon honey

• 2 tablespoons flat-leaf parsley, chopped

Here’s how
1 Make deep cuts about 1,5 cm apart into each piece of chicken. Rub the curry powder and salt and pepper all over the chicken, including under the skin.
2 Heat the oil and butter together in an ovenproof pan and fry the chicken until browned all over. Add the paprika, celery, leeks, and garlic to the pan and fry until flavourful. Add the stock and orange juice and slowly simmer for 30 minutes or until the chicken is cooked through. Baste the chicken regularly and turn the pieces over as needed.
3 Preheat the grill element. Arrange the nectarine slices on top of the chicken and drizzle over the honey. Grill until the nectarines are caramelised – it takes about 5 minutes. Turn the nectarines over as needed and don’t let them get charred. Scatter over the parsley and serve with steamed white rice.

Summer salad

Serves 6 as a side dish or appetiser

Preparation time 25minutes

You need