HONEY-LEMON PISTACHIO PANNA COTTA
RECIPE TYPE
Desserts and Baked Goods
SERVES
4
Prep Time: 10 min
Cook Time: 5 min
Ingredients
Ingredients
1 Yorkshire Valley Farms Rotisserie-Style Flattened Chicken, thawed
Avocado or Olive oil, for drizzling
½ small purple cabbage (approximately 1.5lbs), trimmed, washed but unpeeled
9 small carrots (approximately ½ lb)
Small bunch of purple seedless grapes, stem-on
1 lemon, halved
1 bulb of garlic, top cut off
Salt and pepper
Chopped parsley, for garnish
Directions
- Preheat oven to 400F.
- Drizzle avocado or olive oil over a large baking tray and place thawed chicken in the centre.
- Set cabbage with its core down and cut in half through the core. Set one half aside. Set the halved cabbage on its side and cut into quarters through the core so the leaves remain attached.
- Place cabbage quarters, carrots, little groups of grapes, halved lemon, and cut garlic bulb on the baking tray and drizzle with olive oil. Sprinkle with salt and pepper.
- Place tray in the centre of the oven and cook for 1 hour or until chicken is cooked to 165F and is golden brown all over.
- Sprinkle with chopped parsley before serving and enjoy!
NUTRITIONAL INFORMATION
Substitute almonds, hazelnuts or walnuts for pistachios.
