- 8 x boneless skinless chicken thighs
- 2 x tblspns ILIADA Extra Virgin Olive Oil
- 2 x tblspns harissa paste
- 1 x tblspn honey
- 4 x tblspns lemon juice
- 1 x tsp ground cumin
- 1 x tsp ground coriander
- 1 x tsp paprika
- S & P
Mix olive oil, harissa, honey, lemon juice, cumin, coriander and paprika. Pour the marinade over the chicken pieces, massage well and leave to marinate for a couple of hours in the fridge. Place marinated chicken pieces in a single layer in a baking dish, season well with salt and ground black pepper, cover with foil and bake in a pre-heated oven @ 200oC for 20 minutes. Remove foil and return to oven to bake for a further 15 - 20 minutes, until chicken has a lovely colour and cooked through.
Remove from oven and leave to rest 5 - 10 minutes.
COUSCOUS, BABY SPINACH & ROAST RED PEPPER SALAD
- 200g couscous
- 250ml boiling water
- 100 g baby spinach leaves, cut into strips
- 1 x Makedoniki Roast Red Pepper, sliced into strips
- 2 x spring onions, chopped finely
- handful fresh mint leaves, chopped finely
- handful of crumbled Dodoni feta
- handful of sliced almonds
Place couscous in a bowl, pour boiling water over, cover and leave to absorb for 10 - 15 minutes. Fluff with a fork.
Place spinach leaves, roast red pepper, spring onions and mint leaves in a serving bowl. Add cooled couscous and mix everything gently with your fingers. Just before serving, pour over the dressing, toss lightly, crumble the feta and scatter the almonds on top. Best served at room temperature.
This is my absolute favourite salad at the moment!!! Mmm mmm
Dressing
- 2 x tblspn ILIADA Extra Virgin Olive Oil
- 1 x tblspn lemon juice
- zest of 1/2 lemon
- 1 x clove garlic crushed
- salt & freshly ground black pepper
Place all ingredients in a screw top jar and shake well until thoroughly mixed.
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