Lose It! – July 2019

CHICKEN

OREGANO CHICKEN

AND CAULI RICE

SERVES 4–6

2 tbsp oregano, dried

6 chicken thighs

Himalayan salt and black pepper

2 tbsp coconut oil

2 shallots, finely chopped

50g bacon, chopped

2 tbsp tarragon vinegar

1 cup home-made chicken stock

2 bay leaves

FOR THE CAULI RICE

1 tbsp ghee

250g cauli rice

30g almond flakes, toasted

100g fine beans, cooked

60g home-made basil pesto

1. Sprinkle oregano over the
   chicken and season very well.
   Heat a heavy-based frying pan,
   add the coconut oil and brown the
   chicken, skin-side down first, until
   golden. Remove from the pan,
   toss in the shallots and bacon and
   sauté until golden.


2. Add the vinegar to the pan to
   deglaze and then return the
   chicken to the pan. Add
   the stock and bay leaves,
   bring to a simmer, cover
   and cook gently for
   30–35 minutes or
   until the chicken is
   cooked through.


3. For the cauli
   rice: Heat ghee
   in a small pan,
   toss in the cauli
   rice and sauté
   until golden.
   Stir through the
   almonds and
   season well.
   4. To assemble: Place the cauli
   rice into the base of a serving
   dish, top with the chicken and pan
   juices, then add the beans.
   5. To serve: Dollop chicken with
   pesto and serve immediately.

WHOLE ROAST CHICKEN

WITH LEMON AND SAGE

SERVES 4

50g ghee, softened

2 cloves garlic, minced

2 tsp Dijon mustard

grated zest of 1 lemon

8g sage, finely chopped

Himalayan salt and black pepper

1.3kg whole chicken

2 lemons, quartered

3 large garlic cloves

2 red onions, halved

½ cup home-made chicken stock

fresh sage to garnish

1. Preheat the oven to 180°C.
   In a small bowl mix together the
   ghee, garlic, mustard, lemon
   zest and half the chopped sage.
   Season well.


2. Push some of the ghee mixture
   under the chicken skin and rub all
   over the rest of the chicken. Place
   a lemon quarter inside the chicken
   cavity and tie the legs together.
   Season the chicken well.


3. Place the remaining lemon,
   garlic and red onions into a
   roasting dish, add the chicken
   stock and season. Top with the
   chicken and roast for 1¼ hours or
   until the juices run clear and the
   chicken is cooked through.


4. To serve: Serve the chicken
   carved, with vegetables and pan
   juices. Garnish with fresh sage.

KEEP ON TRACK per serving

FAT 43G CARBS 10G PROTEIN 34G

KEEP ON TRACK per serving

FAT 62G CARBS 14G PROTEIN 62G

VOLUME 31 LOSE IT! 41