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Cumin Roasted Chicken.

Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Low Sodium / Suitable for Diabetics / Healthy heart recipe

Cumin Roasted Chicken.

Serves: 5

Preparation time:

Cooking time:


Submitted by: Lead Cook - Susan Wilk

Ingredients

Chicken:
5 Chicken quarters or thigh and leg pieces
1 tsp Ground cumin
Half tsp Ground coriander
1 and half tsps Fresh thyme leaves
1 tsp Salt
1 tsp Black pepper
15 gms Olive oil

Gremolata:
1 tbsp Fresh parsley - finely chopped
3 tbsps Fresh coriander - finely chopped
1 and half Garlic cloves - peeled
1 Lime juice
Zest of half a lime
30 mls Olive oil

Vegetables:
600 gms Mixed soft squash – e.g. courgettes, marrow
1 Garlic clove – peeled and sliced thinly
Half tin of Chopped tomatoes
10 mls or 2 tbsps Olive oil
Salt and pepper – to taste

Method

1. Combine the cumin, coriander, salt, pepper and olive oil. Rub liberally on the chicken pieces. Set aside to marinate for at least one hour or overnight - if possible
2. Preheat the oven to 200ºc/190ºc Fan Asst’d/400ºf/Gas mark 6. Guide only. Refer to your appliance manual
3. Arrange the chicken in a single layer on a baking tray. Roast uncovered for 20 minutes. Then turn pieces and continue to roast until skin is crispy and brown and internal temperature exceeds 75ºc/167ºf or about another 20 minutes or so
4. While the chicken is cooking, combine the ingredients for the gremolata and allow to sit so flavours can meld
5. Serve chicken top with a large spoonful of gremolata

Vegetables:
1. Sauté the garlic in the olive oil. Stir in the chopped squash
2. Cook for several minutes - stirring occasionally. Add the tomatoes, salt and pepper. Reduce the heat and cover. Cook until slightly tender

Serving suggestions

Serve with 250 gms Rice

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