Feijoa & Plum Chicken

April 07, 2011

Feijoas are so abundant at this time, almost everyone has access to a tree. I love that they are still one of the only truly seasonal fruits left.  You simply don't find fresh feijoas in spring.  Yay!

To my delight, I wandered into the kitchen last night to find this masterpiece about to go into the oven. It looked so beautiful (even uncooked!)

If you would like to try it - here is the basic recipe:

In an ovenproof dish place your chicken.  Scoop out some feijoa pulp from a bunch of feijoas.  Add a cut up black fleshed plum or two.  One finely sliced onion and some whole bashed garlic.  Raid your herb pot - this one had rosemary, thyme, pineapple sage, parsley and some basil which is cut up finely and sprinkled on top.  Drizzle over some olive oil and cover dish with foil.  Bake for about 45 mins or until cooked.

Serve with a green salad and boiled potatoes - the sauce around the chicken is really nice poured over them:)


PS:  Stay tuned for some more feijoa recipes over the coming weeks!

1 comment:

  1. Oooh! Might have to give that a go, it sounds delicious. Our feijoas aren't quite ready yet but it won't be long till we have more than we know what to do with, so all suggestions are welcome :-)


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