Go nuts with roast chicken
Broccoli with almonds and garlic mash make great side dishes to roast chook.
Ilove nuts – almonds, walnuts, cashew nuts, macadamias, the lot of them! While they’re great enjoyed as a snack, or used in baking, they’re also an excellent addition to your main meal to add a boost of flavour, texture and nutrition.
I love them tossed in a salad or with stir-fried, steamed or roasted vegetables.
They’re full of healthy monounsaturated fats, as well as plenty of vitamins, minerals and fibre.
I store fresh nuts in the freezer to prevent them from going rancid (as once they’re out of the shell, they really have a shelf life of only a few months).
LEMON ROSEMARY ROASTED CHICKEN, GARLIC MASH AND ALMOND BROCCOLI
Serves: 4-5 Gluten free/Dairy free (omit butter and use dairy-free milk)
600g skinless, boneless chicken thighs 2 tablespoons chopped fresh rosemary leaves 1 tablespoon olive oil zest and juice of 2 lemons
800g agria potatoes, peeled, chopped into even-sized pieces 2 tablespoons butter 2 cloves garlic, minced
Broccoli with almonds
2 heads broccoli, cut into florets
cup flaked or sliced almonds 1 teaspoon lemon zest 1 spring onion, thinly sliced (optional) 2 teaspoons extra virgin olive oil Preheat the oven to 200°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Combine the chicken, rosemary, olive oil, lemon zest and juice in a bowl and leave to marinate at room temperature for at 15 minutes while you prepare the rest of the meal. Cook the potatoes in pot of boiling water until soft, 12-15 minutes. Place the chicken in a single layer on the prepared tray and season well with salt and pepper. Pour over the remaining marinade. Roast until the chicken is cooked through and golden, about 15 minutes. Drain the cooked potatoes. Set aside. Heat the butter in the same pot on low heat and cook the garlic until fragrant, about 1 minute. Turn off the heat, add the potatoes and milk and mash until smooth. Season to taste with salt and pepper. Boil, steam or stir-fry the broccoli until bright green and tender, about 3 minutes. Toss with the almonds, lemon zest, spring onion and extra virgin olive oil. Season to taste with salt and pepper. To serve, spoon some garlic mash and almond broccoli onto each plate and top with the chicken. Spoon over any extra juice from the chicken.
Recipe courtesy of My Food Bag; for more like this go to myfoodbag.co.nz
Flaked or sliced almonds make a great addition to your vegetable dish.