Nothing clears the mind like a fresh walk in the forest. Sun, rain, rain and sun again. We are bathed in warmth and chilly showers. But spring is here – cascading sweet flower scents over the hills, hiding flowers in the shadows and waking the birds to a new season of life. We welcome the sight and hurry over the hills, discovering new treasures – mushrooms, wild garlic, scented flowers.
Today’s forest walk brings us home happy and chilled to the bones. The fireplace is roaring and the stone cottage rustic charm slowly seeps into our souls. A candle light here, a bouquet of flowers there, a cozy pillow scattered sofa invites us to rest. We take a breath devouring the moment and not after long start thinking about lunch.
Soon the kitchen is filled with delicious roast chicken aromas. I am glazing the legs in dry herb marinade before placing them in the oven to roast until tender golden brown. When done, the meat is already falling from the bones, succulent and soft. Served with bio white rice and a simple green leave, tomato salad our chicken roast is charmingly rustic, unpretentious and delicious.
For the Rice
- 2 cups bio white rice
- 5 cups water
- 1 tbsp olive oil
- Black pepper
For the Chicken Legs
- 2 chicken legs
- 3 tbsp olive oil
- 2 tsp chicken mix powder
- ½ tsp sea salt, parsley, garlic mix
- 1 tsp curry powder
- ½ tsp black pepper
1. Boil the rice in a medium-size pot, by mixing two cups of white rice with 5 cups of water and a tablespoon of olive oil. Bring to a boil and then reduce the heat. Stir occasionally, so the rice will not stick to the bottom. Once all the liquid has been absorbed season with salt and ground black pepper. Depending on the sort, the rice will cook between 30-40 minutes.
2. Preheat the oven to 200C. In the meantime, lay a backing tray with aluminum foil. Mix 3 tablespoons of olive oil with the dry herbs – chicken mix, curry, sea salt, garlic, parsley, black pepper. Glaze over both sides of the chicken legs and ley them in the tray with the skin side down. Bake in for 20 minutes, then turn the chicken legs with the skin up and glaze with the cooking juices. Cook for 20 minutes more.
3. Serve the chicken with rice, micro greens, and mix green leaves and tomato salad.