This dish has Moroccan influences. It is full of flavour is great for a Sunday Roast. I served the chicken with potatoes and asparagus.
- 1.2 kg chicken
- 1/2 cup olive oil
- sea salt and cracked black pepper
- 1/2 cup chopped flat leaf parsley
- 1/4 cup lemon juice (if you like lemon add a bit more)
- 2 teaspoons mince garlic
- 1 tsp paprika
Preheat the oven to 220 deg C. Using kitchen scissors, cut along the backbone of the chicken and then press firmly on the breastbone and flatten it. Place chicken in a baking dish. In a small bowl mix olive oil, garlic, chopped parsley and salt. Pour of the chicken and give it a massage ensuring that the marinade covers all of the chicken. Sprinkle black pepper and paprika over the chicken. Roast for 30 – 40 minutes or until the chicken is cooked through.
My friend introduced me to this recipe. It is a gorgeous salad. The original recipe is from Lambs, ears and honey. I changed some of the ingredients and quantities once again because I just cannot help myself. The end result was delicious. Oh and I promise my photos will get better with practice.
- 2 x 400gm cans chick peas drained, rinsed & strained
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
- Juice of 1 fresh lemon
- 70 ml olive oil
- 2 Tbsp soy sauce
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 Tbsp ground cinnamon
- Baby spinach leaves
- ¼ cup chopped parsley
- 200-300 grams Greek-style yoghurt
- Pomegranate molasses
- 1/2 Pomegranate
Combine chick peas, onions, garlic, cranberries , spices and olive oil, lemon juice and soy sauce, 1/2 of the chopped parsley in a large bowl. Mix and leave in the fridge to marinate for several hours. Before serving pop pomegranate seeds into the mixture, toss. Serve with baby spinach leaves, pile the chick peas on the leaves, then dollop the yoghurt on top. Drizzle generously with pomegranate molasses then sprinkle with remaining parsley.