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Holle Baby Food Zebra ...
$3.69 $3.14Waah Organics Goan Cur...
$9.95 $8.96Free delivery on orders over $150*
Serves 4 | Level Medium | Prep 20mins | Cooking 1:30mins
This is a great way to step up that traditional roast chicken and bring in that Middle Eastern flare. The beautiful spices on the chicken can be traditionally found in Egyptian and Lebanese cuisine. This will sure become a family favorite.
INGREDIENTS
Chicken
1 large chicken (approx 2kg), butterflied
1tsp garlic powder
1 1/2 tsp sumac
1 1/2 smoked paprika
1 1/2 tsp salt flakes
2 tsp ground coriander
1tsp ground chilli powder
2 lemonds, sested and one juiced
pinch of salt
pinch of sugar
pinch of pepper
White Bean Salad
400g tin cannellini beans
1 cup parsley torn
1 cup baby spinach roughly sliced
2 tsp capers
80g marinated or charred red capsicum sliced
100g cherry tomatoes halved
1 medium Lebanese cucumber, diced
1 spring onion
1tsp Coriander seeds
1 tsp salt flakes
1/2 tbsp raw sugar
5 tbsp red wine vinegar
3 tbsp olive oil
Pink Garlic Sauce
140g natural thick yogurt
3tbsp red wine vinegar
1 clove garlic crushed
1/2 tsp sweet paprika
pinch of salt
DIRECTIONS
Notes Instead of a whole butterflied chicken you can use maryland's instead. We recommend chicken with the bone in for a more tender and juicy chicken. If using maryland's, bake for 40 mins and rest for 10mins instead. How to butterfly a chicken To butterfly the chicken, with the bottom of the chicken towards you, spine side up. You want to make 2 clean cuts on either side of the spine bone from the bottom to the neck removing the spine as one piece. |
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