spiced almond roasted chicken
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon shredded lemon rind
- 1 tablespoon honey
- 1½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- sea salt and cracked black pepper
- 4 x 180g chicken breast fillets, trimmed
- 2 x 400g cans chickpeas, rinsed and drained
- ½ cup (80g) blanched whole almonds
- 2 tablespoons currants
- 8 sprigs oregano
- 200g firm feta, broken into large chunks
- rocket and mint leaves, to serve
- Preheat oven to 200°C (400°F).
- Place the oil, lemon juice and rind, honey, cumin, cinnamon, salt and pepper in a large bowl and mix to combine.
- Add the chicken, chickpeas, almonds, currants and oregano and toss to coat. Place the chicken in a baking dish lined with non-stick baking paper. Sprinkle the chickpeas, almonds, currants and oregano over the chicken and add the feta.
- Bake for 15–18 minutes or until chicken is just cooked through.
- Serve the chicken with rocket and mint leaves, if desired. Serves 4
© DONNA HAY GROUP
