Spice-roasted Chicken with Cu­cum­ber Salad

Dish - Everyday Dish - - Mains -

Pre­heat the oven to 180°C.

Chicken: Slash the meat twice in the thick­est part of each drum­stick. Com­bine the oil with all the re­main­ing in­gre­di­ents and add the chicken, turn­ing to coat well in the spice mix. Place on a lined bak­ing tray and roast for about 40 min­utes, turn­ing oc­ca­sion­ally un­til golden and cooked through.

Salad: Halve the cu­cum­ber length­ways and scoop out the seeds. Cut into small chunks. Whisk the re­main­ing in­gre­di­ents in a bowl then toss through the cu­cum­ber.

To serve: Pile the chicken onto a board or plat­ter. Serve with the cu­cum­ber salad and ac­com­pa­ni­ments. Serves 4

Chicken loves gutsy flavours and this is a great recipe for turn­ing sim­ple into a feast. Use a whole but­ter­flied chicken, or chicken thighs if pre­ferred. To eat, re­move the meat from the bone and wrap in flat­breads with the ac­com­pa­ni­ments.

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