Spiced roast chicken with coconut & basil rice & sweet pt 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
anise. Reduce by half to ¼ pint / 150ml.
18. Add the strained lemon juice and caster sugar and reduce again to infuse flavours. Whisk in the chilled cubes of butter until the sauce is thickened enough and pass through a sieve into a clean pan. Keep warm.
19. To serve - slice the chicken breasts and serve with the char roasted fennel on the basil and coconut rice with a little of the lemon sauce drizzled over and around.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.
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