daniel chigunwe
This grilled baby chicken with gremolata and salad verde recipe is perfect for a laid-back weekend
Need some relaxing therapy?
Fire up the braai, take the oil out of the cupboard, and get cracking with this therapeutic recipe, courtesy of chef Mynhardt Joubert, a custodian of Mynhardt’s Cathedral Cellar Kitchen.
“There is beauty in the simplicity of this dish. I use the freshest of green herbs from the garden to prepare the gremolata which is the hero of the recipe.
“Baby chickens are easily available and make for interesting plating for a family al fresco lunch served on large platters with loads of fresh salad and olive oil toasted ciabatta to accompany,” said Joubert.
Grilled baby chicken with gremolata and salad verde. Picture: Supplied
Grilled baby chicken with gremolata and salad verde
Serves: 4-6
Ingredients for the gremolata chicken
- 4 baby chickens
- Large handfuls of mint, parsley, chives, fennel, basil, and lemon thyme
- 75ml of good quality olive oil
- Juice and rind of two lemons
- Salt and pepper to season
- 75ml of good quality olive oil
- Juice and rind of two lemons
- Salt and pepper to season — IOL Food
Bongani Ndlovu