An early-bird feast from the Mid­dle East

The Jewish Chronicle - - JC SPECIAL - BY VIC­TO­RIA PREVER

OOD WITH a Mid­dle Eastern in­flu­ence is to­tally on trend and you can have t his de­li­cious meal on the ta­ble within min­utes of walk­ing through your front door. And s t i l l have t i me t o change your out­fit. This chicken dish takes five min­utes to pre­pare—al­thoughit­would­ben­e­fit­from be­ing mar­i­nated overnight. It is roasted and served with the couscous be­low.

I would also ac­com­pany it with a big green salad — which I find works with any meal, hot or cold, and is so much quicker to pre­pare than veg­eta­bles.

Pro­vide a se­lec­tion of ready-made dips, cru­dités and warmed pitta to start with and fin­ish with glasses of mint tea, a plat­ter of fruit such as wa­ter­melon, straw­ber­ries and apri­cots, sprin­kled with rose­wa­ter and chopped mint and some crisp, parev al­mond bis­cuits and you’ll have a din­ner straight from the shuk.

POME­GRAN­ATE AND ZA’ATAR ROASTED CHICKEN WITH MINT AND PIS­TA­CHIO COUSCOUS

Ideally, you should get the chicken in the mari­nade the night be­fore — a five-minute job. If you are re­ally last-minute, you can still make this chicken. Just get it in the mari­nade as soon as you can. Serves: Four Prepa­ra­tion: 10 min­utes, plus mar­i­nat­ing Cook­ing: One hour

PHOTO: LAWRENCE STONE

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