As much as I love the UK version with roast potatoes, stuffing and yorkshires, I like to try other flavours. This Sunday, I headed in the direction of the Middle Eastern spices of sumac (sort of lemony) and Za'atar (a mix containing thyme, savory, basil and sesame seeds).
Along with flavouring and roasting the chicken, I made a couscous with red peppers and red onions, za'atar fried courgettes and topped with some crispy chick peas. And served with baba Ganoush dip and pitta bread. And some chilli mayo. So delicious. Pop the lot on a large platter and help yourselves!!
Mix 1 tbsp. sumac with 1 tbsp. za'atar along with 40g soft butter. Gently prise the skin away from the chicken breasts (with clean hands) trying to not rip the skin - and create a pocket. Put 2/3 of the butter in the space between the breasts and skin. Smear the remaining butter over the whole chicken. Pop in the oven at 200 C for 20 minutes per pound, plus 20 minutes, or until cooked through.
For the crispy chick peas:
Rinse and pat dry 200g tinned chick peas (or dried and cooked). Put in a bowl with 1 tbsp. cornflour (cornstarch). Roll them around to ensure all coated and then tip into a sieve. Shake off the excess. Heat 1 tbsp. oil in a frying pan and add the chick peas. Cook for about 7-8 minutes and then drain on kitchen paper. Serve sprinkled with salt and za'atar.
For the couscous and courgettes:
Put one cup dried couscous into a bowl with a vegetable stock cube and add one and a half cups of boiling water. Cover to let steam for 5 mins. Slice the courgette and fry in 1 tbsp. oil on a medium heat with salt, pepper and za'atar until well browned. Drain on kitchen paper. Add 1/2 finely chopped onion to the couscous along with some chopped roasted red pepper (you can get these in a jar). Top with the courgettes.
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