Season the chicken well on both sides with salt and black pepper, then fry, skin-side down for about 6 minutes, or until well-browned. Remove the chicken to a plate.
1. Add the chicken to a large enough pot, along with a couple of bay leaves, the chopped onion, garlic and stock cubes. Season with salt and pepper. Cover the chicken with the milk, topping up with ...
My trick for packing as much spice and flavour as possible into baked chicken? Coat it with something wet first. Here I’m using the technique for an Arab-inspired chicken and vegetable tray bake.
It is possible to eat a healthy diet by eating non-perishable foods. Many healthy options are available despite some added sodium, sugar, or preservatives. Whenever possible, choose items with minimal ...