An early-bird feast from the Middle East
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