Here is that delicious chicken recipe I was talking about a few weeks ago. It is so simple and easy to prepare, it cooks itself in the oven and is so flavoursome! It is another recipe from the talented Yottam Ottolenghi. I love how he uses fresh ingredients and herbs and spices to enhance the flavours of his food – as I’ve said so many times you really don’t have to suffer to eat well!!! Try this recipe next time you are entertaining a crowd – it is delicious with the Haloumi and Grilled vegetable salad or any other salad from the shrinking hubby ….
This recipe really benefits from preparing the chicken the day before so it can marinate overnight in the fridge. I love marinating overnight as it makes it so much easier when the time comes to prepare the food – especially when entertaining. One less thing to worry about on the day …
Roast Chicken with Sumac, Za’atar and Lemon
You will need:
1 large organic or free range chicken cut into 4 pieces (breast and wing, leg and thigh). You can ask your butcher to do this for you.
2 red onions thinly sliced
2 crushed garlic cloves (or 2 teaspoons of organic crushed garlic)
4 tablespoons olive oil, plus extra drizzling
1 1/2 teaspoons ground all spice (pimento)
1 teaspoon ground cinnamon
1 tablespoon sumac
1 lemon thinly sliced
1 cup chicken stock or water (I have used both and both are equally as good)
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon za’atar
20g unsalted organic butter (11/2 tablespoons)
1/4 cup pine nuts
4 tablespoons chopped flat leaf parsley
How to pull it together
1. In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon and stock/water, salt and pepper. Leave in the fridge to marinate for a few hours or overnight.
2. When ready to cook, preheat oven to 200 degrees celcius (390 degrees Fahrenheit). Transfer the chicken and its marinade to a baking tray large enough to accommodate the chicken lying flat and spaced apart. Chicken should be skin side up. Sprinkle the za’atar over the chicken and onions and put the tray in the oven. Roast for 30-40 minutes, until the chicken is coloured and just cooked through.
3. Meanwhile, melt the butter in a small frying pan. Add the pine nuts and a pinch of salt and cook over moderate heat until they turn golden. Transfer to a plate lined with paper towel to absorb the fat (First time I made this I skipped the butter but it is soooo worthwhile – just make sure you drain on paper towel!!!).
4. Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts and a drizzle of olive oil. You can sprinkle on more za’atar and sumac if you like …
I have been making this mouth watering salad for many years now and I don’t think I have ever made it for a dinner party or lunch crowd without somebody leaving with the recipe. It is so deliciously moreish. It is quite a carby salad so don’t have too much of it if serving it at dinner, but it makes a fantastic lunch for the week (and is delicious served with grilled haloumi, a big squeeze of lemon and some sambal if you like it hot!). This salad goes beautifully with my Healthy BBQ Chook or marinated butterflied leg of lamb and a green salad such as my Chargrilled Vegetable and Haloumi Salad.
Brown Rice, Mint and Pine Nut Salad with Currants and Caramelised Onion
What you need:
120 mls (1/2 cup) olive oil
3 brown onions, halved and sliced
Sea salt and freshly cracked black pepper
150g (2/3 cup) currants, covered with red wine vinegar and boiled for 3 minutes (reserve liquid)
3 cups cooked brown rice (I cook 1 1/2 cups brown rice with 3 cups water in rice cooker)
1/2 bunch flat-leaf parsley leaves only – chopped
1/2 bunch mint leaves only – chopped
2 finely sliced green chillies
120 grams (1/2 cup) pine nuts, toasted
How to pull it together
Heat 30 mls (2 tablespoons) olive oil in a large frying pan over low heat. Add onion, season with salt and pepper and cook on low heat for 20-30 minutes, stirring occasionally, or until caramelised. Add currants and vinegar and stir.
Combine cooked rice, parsley, mint and chillies in a large bow. Add remaining olive oil (90 mls or 1/3 cup) and lemon juice and stir. Add half the onions and half the pine nuts and toss to combine. Top with remaining onions and pine nuts.
Seriously one of our favourite dinners. Who doesn’t love a golden schnitzel drizzled with freshly squeezed lemon juice?! But it doesn’t have to be crumbed in bread crumbs and deep fried! I found this recipe from The Healthy Chef using almond meal and arrowroot instead of flour and bread crumbs. I actually think it is yummier than the traditional recipe (and it’s very kid friendly too ..).
Almond Meal Crusted Schnitzel
Serves 2 adults and 3 children
What you will need:
2 Chicken Breasts (sliced in half length wise and beaten with a kitchen mallet if you have one)
About 2 tablespoons Arrowroot
Almond meal (about 1-2 cups depending on how your crumbing goes…)
2 organic free range eggs (beaten)
Lemon to serve
How to make it:
Coat the chicken pieces in the arrowroot, then dip into egg mix followed by almond meal.
Heat your pan and add some coconut oil. Cook the chicken pieces until they are lovely and golden and the chicken is cooked through.
Serve with a big squeeze of lemon juice alongside steamed veggies, a big salad, vegetable ratatouille – whatever you like. This time I served with a big green salad and added some slow roasted mini roma tomatoes, asparagus, feta and avocado. To roast the tomatoes toss halved mini roma tomatoes in some olive oil, salt and pepper. Lay them out skin side down on a tray lined with baking paper and bake for about 35 minutes or until they are cooked to your liking. A delicious way to add flavour to your salads.
Was absolutely delicious!
Here is another wonderfully fresh and tasty salad for your summer (or winter) barbecue. I find that a delicious healthy salad is such a great way to get your veggies in (and can be an easy but impressive entertainer too). This salad is from Yotam Ottolenghi – a fabulous cook of middle eastern food. You will be seeing more of his recipes on this blog I promise!
It requires a little preparation of the vegetables before assembly, but I find it quite therapeutic standing over the griddle pan watching the little black lines appear on my veggies and as I said the end result is very impressive – you will be very proud of your creation!
This salad I made was plenty for 6 people, you can add or takeaway depending on how many you are making it for … I served it with a delicious baked sumac and zaatar chicken (watch for recipe to come) but would be just as delicious with my healthy bbq chook or a marinated butterflied lamb or any marinated meat or fish really …
Chargrilled Asparagus, Zucchini And Haloumi Salad
with Slow Roasted Tomatoes And Basil Oil
What you will need:
1 punnet (about 1 cup) mini roma tomatoes (or cherry tomatoes) halved
Olive oil, Sea salt and fresh cracked pepper
2 bunches asparagus
1 block (250 grams/9 ounces) haloumi cheese (Ottolenghi uses manouri but haloumi was delicious here)
2 large zucchinis (courgettes)
1 bag baby rocket leaves
1/3 cup olive oil
1 garlic clove chopped (or 1 teaspoon organic minced garlic)
25 g (1 ounce) basil leaves
salt and pepper
How to bring it all together:
Firstly, mix the tomatoes with 3 tablespoons olive oil and season with salt and pepper. Line a baking tray with baking paper and spread the tomatoes out (skin down). Roast in the oven (180 degrees celcius/ 350 degrees Fahrenheit) for 50 minutes or until they are the way you like them. Remove from oven and cool.
Next, chop the woody ends off the asparagus and blanch in boiling water for 2minutes. Drain and refresh under cold water until the spears have completely cooled. Drain and toss with 2 tablespoons olive oil, salt and pepper. Set aside.
Slice the zucchinis very thinly lengthwise. Mix with 1 tablespoon olive oil, salt and pepper.
Heat a ridged griddle pan on a very high heat until really hot. Grill the zucchinis and asparagus on both sides (about 1 minute per side). You want to get beautiful stripes on these vegetables.
Once your veggies are prepared you can either set aside to assemble closer to serving time, or start preparing your salad now.
To make the basil oil – put all the ingredients in a blender or food processor and blitz until smooth. If you only have a large processor you may wish to double ingredients so that the blades catch everything (you can keep half the oil in the fridge for future salads) but I find that my mini food processor is fine for this amount.
When ready to serve the salad, heat 3 tablespoons of oil in the pan and grill the haloumi on each side until golden (and deliciously stripey).
Serve the salad on a flat platter – start with the rocket and build layers of the vegetables, tomatoes and cheese. Drizzle with the basil oil and serve.
It looks beautiful and tastes even better!
With summer fast approaching here in Australia this is a great recipe for a healthy barbecue option. I love using this on a butterflied chicken and serving it with some yummy salads. It’s always a hit! It’s so easy because once it’s marinated there is really not much else I need to do (as hubby is in charge of the barbecue!), and since it really benefits from being put together a day before – it leaves me more time to chat with our guests.
This is a recipe from The Food Coach and is seriously easy but very impressive! Try it with my warm mushroom, walnut and baby spinach salad or my tasty haloumi, green bean and lentil salad.
Healthy BBQ Chook
You will need:
1 free range chicken (ask your butcher to butterfly it for you)
Marinade: (quantity per chicken – i.e. I double this for 2 chickens)
here50 grams preserved lemon rind (2 wedges makes aprox 50 grams) (check out this link for how to make your own preserved lemons)
Juice of 1 lemon
3 cloves crushed garlic (or 3 teaspoons organice minced garlic)
2 teaspoons cumin
1 teaspoon hot paprika
1/3 cup olive oil
1/3 cup chopped coriander (cilantro)
Sea salt/celtic salt to taste
How to make it:
Place the above ingredients in a food processor and blend until it forms a paste. Using your hands, spread the paste over both sides of the chicken.
Refrigerate overnight if possible or for a few hours to allow the flavours to penetrate the chicken meat.
Cook on a barbeque and serve with your favourite salads!
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