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

 

  1. Preheat oven to 200°C (400°F). 
  2. Place the oil, lemon juice and rind, honey, cumin, cinnamon, salt and pepper in a large bowl and mix to combine. 
  3. 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. 
  4. Bake for 15–18 minutes or until chicken is just cooked through. 
  5. Serve the chicken with rocket and mint leaves, if desired. Serves 4

 

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