This is one dish you can be confident with regardless of your culinary skills. It’s great to serve at dinner parties as the chicken is extremely succulent and definitely a crowd pleaser. The succulence of the meat comes from it being steeped in a liquidy marinade that verges on a brine.
Time: 3 hours + 35 minutes
125ml apple-cider vinegar
1 lemon, zested and juiced, to give 2 tablespoons juice
1 lime, zested and juiced, to give 1 tablespoon juice
3 garlic cloves, crushed
12 sage leaves, roughly chopped
1 tablespoon thyme leaves
1 tablespoon sea salt
1 litre water
6 x 200 g free-range chicken breasts, skin on
Combine the ingredients other than the chicken in a large bowl. Add the chicken breasts – they should be covered in the liquid. Cover and refrigerate for 2-3 hours.
Preheat the oven to 180°C. Remove the chicken breasts from the liquid and place in a baking dish. Cover with a lid or foil and bake for 30-35 minutes until cooked through.
Recipe taken from Cook for Your Life by Ian Thorpe
In his first cookbook, Ian Thorpe shares the recipes that keep him fit, as well as his philosophy on diet gathered from nutrition experts throughout his years of sporting success. As a competitive swimmer, he has learned that he can’t just eat anything and achieve elite level success – healthy eating is something that he has always to keep in mind to perform at his peak. A lifetime love of cooking teamed with a refusal to give up the flavours of his favourite meals led him to develop this plan that allows him to eat the delicious foods he loves and to maintain a healthy, strong body.
You can buy Cook for Your Life at cooked.com.
Published by Hardie Grant