Grilled Lemon Chicken with Lavander and Apricot Jam

An oven proof dish, a sauce pan and a frying pan
Ingredients Serves 2:
For the Chicken:
1.  4 chicken legs, scored twice on the leg
2.  1 tsp. cooking Lavander, pounded on a pestel and morter
3.  2 sprigs of thyme leaves
4.  1 lemon zest and juice
5.  3 tbsp. Olive oil
6.  2 ½  tbsp. Apricot jam
7.  ¼ tsp. of salt
8.  ¼ tsp. ground black of pepper


For the Buttered Green Beans:
9.  300g green beans, trimmed
10. 1 litre of water
11. 1 small shallot, finely slice
12. 25g of butter, softened
13. 25g of slivered almonds
14. Pinch of salt
15. Pinch of ground black pepper
For the Grilled Lemon Chicken with Lavander and Apricot Jam:
1.  On a bowl combine all the ingredients listed above and rub these all over the chicken. Cover the bowl with a cling film and leave to marinade in the fridge for 1 hour or preferably overnight.
2.  Pre-heat oven to 200°C. Transfer chicken and marinade on an oven proof dish. Cook for at least 40 minutes.
3.  Remove the chicken out of the oven and change the oven setting to grill at 220°C heat. Return the chicken and marinade for 3-4 minutes.


For the Buttered Green Beans:
4.  On a sauce pan over a medium heat, bring salted water to a boil. Once it starts to boil blanched your green beans for 5 minutes or until the green beans has slightly softened but still have their crunch.
5.  Drain them after 5 minutes, pat dry with kitchen paper.
6.  On a frying pan over a medium heat add your green beans and shallots cook them for 3 minutes.
7.  Add butter and almonds into the pan. Season with salt and pepper.
Serve immediately.


Leave a Reply