thyme Archives

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Rolled chicken with marzipan and dried apricots

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 to 40 minutes

Ingredients

1 small onion, diced
45 g butter
100 g flaked almonds
100 g soft dried apricots, chopped
1 t chopped fresh thyme
1 whole free-range chicken, deboned
1 whole free-range chicken, deboned and butterflied
2 T marzipan, broken into small pieces
Sea salt and freshly ground black pepper

For the cherry glaze:

250 g sour cherries
1 T brown sugar
A sprig of thyme
½ cup cream
125 g butter

For the rocket cream:

A handful fresh rocket
½ cup cream
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

In a pan over a medium heat, sauté the onion in the butter until translucent. Add the flaked almonds, dried apricot and thyme.

Spread the mixture over the inside of the chicken and scatter with pieces of marzipan. Roll and tie with string.

Season generously, then roast for 30 to 40 minutes, or until the juices run clear. Serve slices of chicken with the cherry glaze and rocket cream.

To make the cherry glaze: In a saucepan over a medium to high heat, combine the cherries, brown sugar, thyme, cream and butter and bring to a boil. Cook for 4 to 5 minutes, or until thick and glossy. Remove from the heat and set aside.

To make the rocket cream: In another saucepan over a medium to high heat, add the rocket and cream and bring to a boil. Season to taste, then remove from the heat and blend until smooth.

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Rolled chicken with marzipan and dried apricots

Rolled chicken with marzipan and dried apricots

Ingredients

Method