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Instructions |
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The Chicken.
Prr heat oven to 180 degrees or equivalent gas mark.
Sprinkle a baking tray with dried thyme and black pepper - this will mean the flavours will infuse through the meat giving it a deeper flavour.
Place chicken on the tray and drizzle with olive oil and scatter with thyme.
Cook in the oven until cooked (90 minutes roughly)
One cooked wrap in tin foil and set to 1 side to rest and keep warm.
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Chickpea and Tomato stew/side.
Half red onion and the slice into thin half moons.
Add garlic, chilli and onion to a sauce pan and fry slowly until onions are clear but not coloured/browned.
Add the drained chickpeas and the tin of tomatoes, fill the empty tomato tin 1/3 full of water and add this to the pan.
Simmer this mixture for around 45 minutes or until chickpeas are cooked (soft to the bite but not mushy)
at this point add your paprika, add more paprika to taste and black pepper to season.
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Salad
Very easy - wash leaves and cube the avocado and finely slice the spring onions - throw all together in a pan and do not dress until you are ready to eat or the salad will go soggy.
Serve the salad with pomegranate dressing - see recipe.
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To serve
Cut chicken into portions.
Put chickpea and tomatoes into a large bowl and sprinkle with a hand full of ripped mint leaves.
put everything on the table and let everyone help themselves.
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Serving
Suggestions |
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Let everyone help themselves and enjoy with a glass of wine and friends!
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Originally Submitted
10/1/2013
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