Dukkah and Rosemary Roasted Chicken with Strawberry, Butter Bean and Balsamic Salad

By • November 12, 2011 • 0 Comments

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Author Notes: View the blog post at Spork Mesporkme

Serves 2

Dukkah and Rosemary Roasted Chicken

  • 2 whole chicken legs with thighs
  • 3 tablespoons dukkah
  • 2 small onions, halved with skins removed
  • 4 garlic cloves, woody ends removed but skins on
  • 2 sprigs rosemary
  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  1. Preheat oven to 150C / 300F.
  2. In an oven-proof skillet, add the oil and heat to medium high.
  3. Rub the chicken with the dukkah, salt and pepper, and brown the top on high heat for about 3-4 minutes.
  4. Flip over the chicken, add the onion and garlic to the pan, and pick the rosemary leaves off the stalk and add over the top. Squeeze lemon juice over everything and then cover with aluminum foil.
  5. Bake at 150C / 300F for about an hour, then remove the foil, scoop the pan juices over the top of the chicken, and bake at 200C / 375F for 10 minutes.

Strawberry, Butter Bean and Balsamic Salad

  • 3 cups torn cos lettuce
  • 1 cup quartered strawberries
  • 1 can butter beans, rinsed
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  1. Toss the lettuce, strawberries, butter beans, salt and pepper. Add the balsamic and oil right before serving and mix well.
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