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Lebanese chicken by Pete Evans

Lebanese chicken with radish salad

Serves 4

Ingredients
1 kg butterflied chicken pieces (ask your butcher to do this)
sea salt and freshly ground black pepper

Marinade
1 tablespoon ground cinnamon
2 tablespoons ground cumin
10 cardamom pods
4 allspice berries
1 tablespoon ground turmeric
1 ½ teaspoons paprika
4 garlic cloves, chopped
3–5 cm piece of ginger (about 30 g),
peeled and coarsely chopped
2 tablespoons honey
180 ml olive oil

Salad
1 long red chilli, seeded and sliced
1 spring onion, finely sliced
3 radishes, finely sliced
1 Lebanese cucumber, diced
5 okra *, sliced
1 lemon, segmented (see tip)
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar *
3 tablespoons chopped flat-leaf
parsley leaves
3 tablespoons chopped coriander
leaves
3 tablespoons chopped mint leaves

Method

Start by making the marinade. Put all the spices in a food processor or
spice grinder and process until you have a fine powder. Add the garlic
and ginger and process to a paste. Transfer to a bowl and whisk in the
honey and oil.
Rub the marinade into the skin and flesh of the chicken. Cover and chill
for at least 4 hours, preferably overnight.
Remove the chicken from the fridge and season with a little salt and pepper.
Heat a barbecue to high or preheat the oven to 180°C. If you are using a
barbecue, cook the chicken for 10–14 minutes, or until cooked through,
turning over after 5–7 minutes. Alternatively, place it on a baking tray,
spaced well apart, and roast in the oven for about 20 minutes, or until
cooked through.
To make the salad, combine the chilli, spring onion, radish, cucumber,
okra and lemon in a bowl. Add the oil, vinegar and herbs, season to
taste and gently toss.
Serve the chicken with the radish salad.

TIP
To segment a lemon, first remove the zest and white pith. Use a small, sharp
knife to cut alongside the membrane of one segment to the centre of the lemon.
Cut along the other side of the segment and you should be able to remove the
segment. Repeat this process for the remaining segments.

HEALTHY EVERY DAY by Pete Evans is published by Plum, RRP $39.99

POSTED BY: Pete Evans