Since I've been defeated by chicken eggs, I will take my fury out on the chicken itself.
Yet another opportunity to try out the Egyptian spice mix for chicken. Once again, I don't know what's in it, but here's my best guess on replicating it.
Burn in my spices and oven you fowl thing!
Serves 2 for entree, 4 for appetizer.
- 1 large chicken breast with skin on, deboned
- 1/2 teaspoon coriander
- 1/2 teaspoon tumeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cardamom
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
Mix the spices with the olive oil and lemon juice till everything is evenly blended. Rub the chicken breasts evenly with the spice paste till well coated and leave to marinate in the fridge for a couple of hours.
Roast, skin up in a 180C oven for 20 - 30 minutes until skin is golden brown and crisp. Remove from the oven and let the meat rest for 20 minutes. In the meantime, make the salad and the dressing.
- 2 servings salad greens
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon wholegrain mustard
- Freshly ground black pepper and salt
Chuck everything into a jar with a tight screw-on lid and shake the heck out of it. Alternatively, you can whisk until emulsified. Pour over greens and toss well. You can skip this altogether by using your favourite bottled dressing of choice.
To serve, slice the chicken breast on the bias and serve atop a bed of salad greens.
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