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Baked chicken
RECIPE AMOR ENGELBRECHT ASSISTANT KATELYN WILLIAMS PHOTOGRAPHS ANGIE LÀZARO
From the city streets to your own kitchen, make your favourite takeaways at home without the worry of preservatives and unhealthy cooking methods. And, while you’re at it, why not give it an original twist...
(serves 4)
8 chicken pieces, with skin on
4 sage leaves
1 carrot, cut into chunks
4 garlic cloves
1 celery stalk, cut into chunks
3 eggs
1/2t sweet paprika
100g flour (or breadcrumbs)
Simmer the chicken in 4 cups of water with the sage, carrot, celery, two garlic cloves and salt to taste, for 15 minutes.
Remove the chicken, pat dry and reserve. (If you like, boil the broth for another 45 minutes, drain and freeze stock for another day.)
Chop the remaining two garlic cloves and whisk with the eggs, paprika and a little salt. Place the chicken in the egg mixture and leave for 15 minutes to marinate.
Put the flour on a flat plate and dip the chicken pieces in the flour, again in the egg and place on an oiled baking tray. Bake for 15 minutes at 180˚C to crisp up.
Serve with lemon wedges.
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