MONDAY MEAL : GRAPE-FRUIT CHICKEN TONIGHT!

Another weekend passes and Monday night is here again… what to cook!!!?

Well, last monday this chicken and rice dish went down a treat with all!

Grapefruit chicken

The citrus nature of the fruit with the sweetness of the sauce and pumpkin, met the coriander and potatoes just perfectly. Accompanied by a side of brown fried rice, we were all very happy.

INGREDIENTS

1 X Macro Chicken

1- 2 Grapefruits

1 X bunch coriander

1/2 Pumpkin (your choice which variety I love and always go for Jap Pumpkin, much sweeter!)

1-10 small potatoes

Kecap Menis Sauce

METHOD

PREPERATION

– Clean and butterfly your chicken – place skin side up in large oven proof dish

– Grab a handful of coriander and stuff the chicken in between the outer skin and meat with the herb.

– Peel the grapefruit & slice…squeeze portions of the sliced grapefruit all over the chicken (don’t be afraid to get messy!) place the remainder slices and peels in the dish around the chicken

– Slice the pumpkin into 3-4cm cubes and scatter through the juice, underneath the chickenand around the bowl

– place the potatoes around and underneath the chicken

– drizzle as much or as little kecap menis over the chicken.

– Let this sit for minimum an hr

COOKING

– Set the oven to 175 deg celsius

– Place the prepared chicken in the oven for 25 minutes – or until the skin looks golden and crunchy!

– Cover the chicken with baking paper/aluminium foil and let chicken cook for another 20-30 mins, keep checking to make sure the chicken is cooked but not getting dry!

EASY BROWN FRIEND RICE 

Ingredients 

1-2 cups Cooked brown rice (depending on how much you want to make)

peas and corn

sesame oil

soy sauce

2 eggs

Method

Cook the two mixed eggs like a thin omelette break with spatula into thin strips (use sesame oil)

throw the peas and corn in with the strips of omelette

Add more sesame oil, and soy sauce

Add the brown rice, continue to add sesame oil and soy sauce until just right.. mix through!

YUM YUM!

All Photography by Georgia Ezra