SE­SAME & CHILLI CHICKEN WITH PARS­LEY SALAD

The Weekend Australian - Magazine - - LIFE -

3 ta­ble­spoons olive oil Juice ½ lemon 1 ta­ble­spoon runny honey 1 ta­ble­spoon ground sumac 2 sprigs thyme Pinch dried chilli flakes 8 chicken thighs, skin on 1 tea­spoon se­same seeds Lemon wedges, to serve Pars­ley salad 1 bunch flat-leaf pars­ley 12 cherry toma­toes, halved Ex­tra vir­gin olive oil Juice ½ lemon Whisk to­gether mus­tard, honey, gar­lic, chilli and lemon zest and juice. Pour over chicken thighs and mar­i­nate for up to 1 hour. Place pota­toes in large oiled bak­ing dish; place chicken, skin side up, on top. Pour over any re­main­ing mari­nade and driz­zle with a lit­tle oil. Sea­son. Roast in pre­heated 180°C (fan) oven for 15 min­utes, scat­ter over toma­toes and cook for an ex­tra 15-20 min­utes, stir­ring veg­eta­bles oc­ca­sion­ally un­til chicken is cooked and nicely coloured. Serve with veg­eta­bles and pan juices; gar­nish with basil leaves. Serves 4

Pho­tog­ra­phy Guy Bai­ley Styling David Mor­gan

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