MAPLE AND PA­PRIKA ROASTED CHICKEN SALAD

Diabetic Living - - Light Meals -

PREPARATION TIME: 10 MINS

(+ MARINATING + COOLING) COOK­ING TIME: 25 MINS SERVES 2 (AS A LIGHT MEAL)

2 Tbsp sugar-free maple syrup 2 gar­lic cloves, crushed

Zest and juice of 1 lemon

1 tsp smoked pa­prika

3 chicken lovely legs

Olive oil cook­ing spray

45g (¼ cup) Blu Couscous

125ml (½ cup) wa­ter

1 cup mint leaves

100g (1/2 cup) drained roasted

cap­sicum strips in vine­gar, sliced 1 lebanese cu­cum­ber, very

thinly sliced

1 tsp ex­tra vir­gin olive oil

1 Com­bine the maple syrup, gar­lic, half the lemon zest and juice, and the pa­prika in a shal­low dish. Add chicken and rub mix­ture all over to coat. Cover. Put in the fridge for 30 min­utes to mar­i­nate. 2 Pre­heat oven to 200°C (fan­forced). Line a small roast­ing pan with bak­ing pa­per. Add chicken, spray with oil and brush with a lit­tle of the mari­nade. Roast, brush­ing 2-3 times with the re­main­ing mari­nade, for 25-30 min­utes or un­til cooked. Trans­fer to a plate and set aside to cool.

3 Mean­while, put couscous and wa­ter in a small saucepan. Cover and bring to a sim­mer over a low heat. Cook, un­cov­ered, for 7-10 min­utes or un­til liq­uid is ab­sorbed and couscous is ten­der. Trans­fer to a bowl and set aside to cool. 4 Add the mint leaves, cap­sicum strips, cu­cum­ber, olive oil and re­main­ing lemon zest and juice to the couscous and toss to com­bine. Pull chicken off the bones and toss into the salad along with any plate juices. Serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.