Title: Spiced Roast Chicken with Coconut & Basil Rice & Sweet Pt 2
Categories: Main course, Here's one , Earlier2
Yield: 4 servings

See part 1

anise. Reduce by half to 1/4 pint / 150ml.

18. Add the strained lemon juice and caster sugar and reduce again to
infuse flavours. Whisk in the chilled cubes of butter until the sauce is
thickened enough and pass through a sieve into a clean pan. Keep warm.

19. To serve - slice the chicken breasts and serve with the char roasted
fennel on the basil and coconut rice with a little of the lemon sauce
drizzled over and around.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.