FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F).
• 2.   Cut the kale into thin strips.
• 3.   Peel the carrots and parsnips. Cut them into short, thick fries.
• 4.   Peel the shallots and slice them.
• 5.   In a bowl, mix the chicken with the shallots, carrots, and parsnips. Drizzle with peanut oil and grate lemon zest over it. Season generously with pepper and salt.
• 6.   Pour 1 tbsp of peanut oil into a large roasting pan and season with pepper and salt. Place the roasting pan in the oven to preheat.
• 7.   Spread the shallots, carrots, and parsnips in the roasting pan and place the chicken on top.
• 8.   Bake for 15 minutes. Stir the vegetables, turn the chicken (skin side up), and return to the oven for 20 minutes.
• 9.   Tomato sauce: peel the garlic and slice it. Sauté it in butter and add the peeled tomatoes, bay leaf, and cumin. Peel the ginger and grate it over the mixture. Season with pepper and salt and let it cook for 15 minutes.
• 10.   Remove the bay leaves, blend the sauce, and keep it warm.
• 11.   Toast the sesame seeds in a dry pan, stirring. Sprinkle the chicken dish with sesame seeds and kale strips.
• 12.   Bake for 10 minutes until the chicken is cooked.
• 13.   Serve with the tomato sauce.

Nutritional information *