Arabian spices marry well with tender roast chicken and mild-flavoured, cruciferous greens.
Preparation Time: 5 minutes
Cooking Time: 1 hour
Makes: 2 servings
Ingredients
2 carrots
Bunch of purple kale
4 pieces of boneless chicken thighs
3 tbslp red wine vinegar
tsp mixed spice
Half tsp ground black pepper
Pinch of salt
5 thyme sprigs
4 garlic cloves
5 tblsp olive oil
Method
Add the chicken to a pyrex dish along with all of the seasoning, garlic, oil and vinegar and place in the oven for an hour at 160 degrees.
Add the kale to a sieve, add the lemon and place on top of a pan of simmering water.
Add the carrot, seasoning and butter, place a lid on top and simmer for 10 minutes.
Remove the chicken from the oven.
Transfer the vegetables to a plate and top with two pieces of chickecn (2 thighs per person).
Serve and enjoy.
Categories
#Carrots
#Vegetables
#Chicken
#Lunch