LOSE IT-04.2019

VOLUME 30 LOSE IT! 55

CHICKEN & MIXED
OLIVE BAKE
SERVES 4

coconut oil for frying

1½ tsp paprika

8 mixed chicken pieces

Himalayan salt and black pepper

¼ cup white wine

1 cup home-made chicken stock

100g each black and green olives

2 lemons, cut into wedges

FOR THE TOPPING

20g fresh parsley chopped

grated zest of 1 lemon

1 clove garlic, chopped

20g almonds, toasted and

chopped

1. Preheat the oven to 180°C.
   Heat a pan and add the coconut
   oil. Sprinkle paprika over the
   chicken and season well.


2. Brown the chicken on all sides in
   the pan then add the wine. Bring
   to a boil, cook for 2–3 minutes and
   remove from the heat.
   3. Place the chicken, pan juices,
   stock, olives and lemon quarters
   into an ovenproof dish.
   4. Place in oven and bake for
   35–45 minutes or until the chicken
   is golden and completely cooked
   through.
   5. For the topping: Mix together
   all the ingredients and season.
   6. To serve: Serve the chicken hot,
   sprinkled with the topping.

KEEP ON TRACK per serving

FAT 21G CARBS 6G PROTEIN 51G