This week’s Wednesday with Donna Hay is Flat-RoastedChicken with Almond and Mint, from her Seasons cookbook.
It is what it says on the tin - a butterflied roast chicken served with a toasted almond and mint sauce:
It was an ok dish - it’s not dissimilar to something I would ordinarily make, zhouzed up a bit.
To see some other Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, and Margaret at Tea and Scones.
Well it certainly looks good from here, it looks nice and moist. You got a beautiful color on it. The sauce looks good, too, and who doesn't love almonds on or in anything! I should pull out my Seasons cookbook and make this one. My post will be up tomorrow, I made the recipe you made last week and we loved it. Nice photo.
ReplyDeleteLooks perfectly delicious. I would eat this in a heartbeat.
ReplyDeleteLooks perfect. Nice and brown on the outside. Wonderful. I bet the mint and almond added a lovely flavor.
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