Sick of the same old chicken – add some herbs and spices for flavour!

by Lauren James on April 7, 2014

Middle eastern chicken with Baba ganoush                                                                                Serves 4

½ cup Bulghur (cracked) wheat

1 1/2 tblsp olive oil, plus 1 tblsp extra

2 tblsp lemon juice, plus 1 whole lemon thinly sliced

1 tblsp Moroccan spice

4 skinless chicken Marylands

2 tomatoes, seeded & finely chopped

1 small beetroot, peeled, grated

4 spring onions, finely sliced

1 cup mint leaves or flat leaf parsley, finely chopped

Baba ganoush:

1 large eggplant, halved

2 cloves garlic, thinly sliced

¼ cup tahini

2 tblspn greek yoghurt

2 tblsp lemon juice

  1. Pre-heat oven to 180C. Place cracked wheat in a bowl and cover with cold water. Soak 1 hr.
  2. Cut criss-cross pattern in eggplant surface and push garlic slices in. Wrap each ½ in foil and bake until tender (50-60 mins).
  3. Meanwhile, combine oil, juice and spice and rub over the chicken pieces. Place on a rack over a baking dish, top with extra lemon slices and bake for 45-50 mins or until cooked. Cover with foil to keep warm until ready to serve.
  4. When eggplant is cool, scrape out flesh and transfer to a food processor with remaining ingredients. Process until smooth and season to taste.
  5. To make the tabouli: Drain soaked wheat and transfer to bowl with tomato, beetroot, onion, herbs and extra oil.
  6. Serve chicken with tabouli and baba ganoush.

 

Spanish style roast chicken                                    Serves 4

400g small new potatoes, halved

3 capsicums (red, green, yellow) seeded and thickly sliced

1 red onion, sliced

2 tblsp olive oil, plus 1 tblsp extra

12 chicken lovely legs

1 tblsp thyme leaves

1 tblsp rosemary leaves

250g cherry tomatoes

¼ cup black olives

¼ cup orange juice

½ cup wine or stock

½ cup chopped flat leaf parsley

  1. Pre-heat oven to 200C. in a baking dish toss potatoes, capsicum and onions in oil. Bake 10 mins.
  2. Arrange chicken on the vegies. Drizzle with extra oil and sprinkle with thyme and rosemary. Season to taste and bake 25 mins.
  3. Scatter tomatoes and olives over chicken. Pour in juice and wine. Bake for further 10-15 mins until chicken is cooked. Scatter with parsley to serve.

These recipes are adapted from Women’s Day.

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