Pieces of baked honey and coriander glazed chicken are complimented by a fresh salad made with tomatoes and cucumbers, onion and feta.
For the chicken:
Pre-heat the oven to 200C/390F/Gas Mark 6.
First make the glaze by combining the honey, coriander, fennel and ginger.
Season the chicken with salt and pepper and place skin down in a very hot sauté pan to brown for about 2-3 minutes.
Turn over and brush with the glaze.
Transfer to the oven and cook for a further 20 to 30 minutes or until the chicken is cooked through.
Serve with haricot bean puree or just with simple summer salad.
For the Shopska salad:
Mix together the cucumber, spring onion, pepper and tomato in a large bowl.
Pile up the mixture in a salad dish.
Drizzle with the olive oil and vinegar.
Grate over the feta cheese to form of a "snow cap".
Garnish with the olives and the parsley.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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