Recipe for Lemon and Herb Chicken served with cheesy cauliflower mash…
1 free range chicken quarter
1 clove garlic – crush, peel and chop finely
3g fresh thyme – strip off leaves
1/4 lemon – slice thinly and remove seeds
1/2 tsp herbes de provence (seasoning)
1/8 tsp nutmeg
1/2 stalk spring onion – cut off ends and chop finely
1 tbsp olive oil (from your pantry)
salt & pepper (from your pantry)
Preheat oven to 200°C. Prepare all ingredients as indicated above.
Slash the chicken quarter by cutting gashes into the skin every 3 cm or so. In a large flat bowl (or casserole dish) mix the chopped garlic, thyme leaves and olive oil. Now add the chicken quarter and coat well in the oil mixture. Place a layer of sliced lemons on a large roasting pan. Place the chicken quarter on top and pour over the remaining oil mixture. Sprinkle with the herbes de provence and some freshly ground salt and pepper (to your taste). Roast in the middle of the oven for 35 to 40 minutes (until the chicken is cooked through and golden brown – it should NOT be pink on the inside).
Wait about 10 minutes, then start preparing the caulimash. Bring a large saucepan of lightly salted water to boil on medium to high heat. Cut the cauliflower into florets (about 2cm wide) and add to the boiling water. Cook for about 5 minutes or until you can easily pierce the cauliflower with a fork. You want them to be soft but not mushy so be careful not to overcook them. When done, drain the water away and allow the cauliflower to stand in the pot (off the heat) with the lid on for about 2 minutes. Now add the black pepper cream cheese and mash the cauliflower with a potato masher and mix well. Finally, add the nutmeg and chopped spring onions. Taste to see if it needs a little salt or not (the cheese will have made it quite salty already). Keep warm until the chicken is cooked.
To serve, place the chicken quarter on the plate and add a serving of caulimash on the side.