Friday, March 15, 2013

Garlic & Rosemary Roast Chicken with Creamy Spinach

•             1.3 Kilogram Whole chicken, cleaned
•             1 KNORR Garlic & Rosemary Cook-in-Bag
•             30 Millilitre Margarine
•             ½ onion, finely chopped
•             1 Clove crushed garlic
•             100 Gram Cream cheese
•             4 Bunches spinach, trimmed and cleaned
•             125 Millilitre Milk
•             1 KNORR Vegetable Stock Pot
Preheat oven to 180C
Place the whole chicken into the KNORR Garlic & Rosemary Cook-in-Bag
Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently
Place the roasting bag on a baking tray and knot the bag loosely to seal then pierce the top of the bag 3 times with a knife and roast for 1 hour or until cooked
For a crispier skin, open the bag 15 minutes before the end of cooking
While the chicken is cooking begin to prepare the creamy spinach
Bring a large pot of salted water to the boil
Add the spinach and cook until just wilted then drain in a colander and rinse under cold water until cool
Squeeze as much water out of the spinach as possible and set aside
Heat the margarine in a pan and gently fry the onion and garlic until soft but with no colour
Stir in the cream cheese, milk and KNORR Vegetable Stock Pot until smooth and melted
Stir in the spinach then allow to simmer for 5-10 minutes until the mixture thickens
Carefully remove the chicken from the cooking bag, portion and serve with creamy spinach
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