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Secret Recipe: Lemon And Milk Chicken
“This meal pretty much cooks itself. Pop it on the stove and get on with bathing the kids. The lemon thickens the milk so you’re left with a flavoursome, chunky cottage cheese-type sauce in the pot, and the meat literally falls off the bone. Because the skin doesn’t crisp, we discard it, which makes it extra healthy.”
Recipe from reader Denise Sutton, Durban
What You Need
Serves 4
1 whole chicken
Seasoning of your choice
Rind of 1 lemon, grated
1½ cups milk
1 cinnamon stick
Method
Brown chicken in a casserole pot. Season and sprinkle with lemon zest, then add milk and cinnamon to the pot. Cover and cook in the oven at 180°C for an hour or until milk has curdled and meat is soft enough to fall from the bone.
Per 277g serving: 1881kJ, 24g fat (7g sat), 180mg sodium, 6g carbs, 1g fibre, 5g sugars, 49g protein.
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