Thursday, 7 July 2016

Roasted chicken leg (AIP)

Oven-roasted chicken leg with seasonal four-veg salad

Young beetroots are in season with lively spinach, juicy cucumbers and crunchy salad leaves. What a feast!

The beetroots are cooked then peeled, grated and seasoned with olive oil. The spinach is softened in a little coconut oil. The cucumber is raw, peeled and deseeded. The leafy salad greens are mizuna, sorrel, spinach and rocket.

The chicken leg is roasted plain, with a splash of water, in a pyrex oven dish with a lid.

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