MINT AND LIME CHICKEN WITH WA­TER­MELON SALAD

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 15 MIN­UTES (PLUS MAR­I­NAT­ING) COOK 55 MIN­UTES

2 green onions, roughly chopped 2 gar­lic cloves, quar­tered ¼ cup ex­tra vir­gin olive oil 2 ta­ble­spoons lime juice 1½ cups fresh round-leaf mint leaves 1.7kg whole chicken ¼ small seed­less wa­ter­melon, cut into 1.5cm cubes 1 Le­banese cu­cum­ber, thinly sliced 1 long green chilli, finely chopped 2 tea­spoons lime zest 1 ta­ble­spoon sea salt

1 Place onion, gar­lic, 2 ta­ble­spoons oil, 1 ta­ble­spoon lime juice and ½ cup mint in a small food pro­ces­sor. Process un­til finely chopped. Sea­son with pep­per. 2 Pat chicken dry with pa­per towel. Place on a chop­ping board, breast-side down, with the cav­ity fac­ing you. Us­ing kitchen scis­sors, cut along both sides of the back­bone and dis­card. Open out chicken. Turn over. Press down with the heel of your hand, to flat­ten. Place in a glass or ce­ramic dish. Add mint mix­ture. Rub to coat. Cover. Re­frig­er­ate for 30 min­utes to al­low flavours to de­velop. 3 Pre­heat a bar­be­cue hot­plate (with hood) on medium heat, with hood closed. Cook chicken, skin-side down, on greased hot­plate for 5 min­utes or un­til skin is golden and crisp. Turn. Close hood. Cook for 45 to 50 min­utes or un­til golden brown and cooked through. Trans­fer to a plate. Cover loosely with foil. Set aside for 10 min­utes to rest. 4 Mean­while, place wa­ter­melon, cu­cum­ber, chilli, ½ cup re­main­ing mint, re­main­ing oil and lime juice in a bowl. Sea­son with salt and pep­per. Toss to com­bine. 5 Place lime zest and re­main­ing mint in a small food pro­ces­sor. Process un­til finely chopped. Add sea salt. Pulse un­til just com­bined. Trans­fer to a bowl. Sprin­kle chicken with mint mix­ture. Serve with salad. NU­TRI­TION: (per serve) 2918kj; 46.7g fat; 12.4g sat fat; 57.8g pro­tein; 10g carbs; 4g fi­bre; 223mg chol; 2438mg sodium.

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