Mary Berry's Unexpected Secret Ingredient For The Juiciest Chicken Traybake

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Mary Berry's Unexpected Secret Ingredient For The Juiciest Chicken Traybake
CookingMary Berry
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Ottolenghi calls it the 'ultimate flavour bomb.'

So it should have come as no surprise that one of the Cordon Bleu-trained chicken tray bakes is packing a seriously zesty punch, too., which “takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up,”I’ve tried making sourdough, kombucha, stock, and loads more, and let me tell you ― when it comes to that sweet effort-to-reward ratio, pickles always win out.

Prepping preserved lemons takes about 20 minutes and involves scrubbing and quartering the fruit before covering them in a lot of coarse salt and a little sugar. I like to do this in an airtight jar with the lemons and salt tightly packed; otherwise, you might have to cover the segments in salt again after a day.

Once you’ve left the lemons like that for a week or so, add some aromatics with enough lemon juice to cover the lemon segments. Leave that concoction for about four weeks in an airtight container stored in a cool, dark spot.But if you don’t have a month or so to ferment your own lemons, Mary Berry’s advice is welcome ― “if you can’t find them use one sliced lemon instead,”Sign up and we'll email you a daily dose of lifestyle stories, covering sex, relationships, health, wellness, money, and green living.

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