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Traybake Chicken with Za'atar and Pine Nuts

by Jamie0liversgirl (follow)
Chicken (692)      Finger Food (81)      Roasting (10)      African (8)     
East African spices remind me of my friend whose Egyptian heritage inspires her wonderful cooking. In a bid to impress I've created an East African dish: Za'atar and Pine Nut Chicken.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes: 4 servings

Bunch of corriander
2 (ripe) Lemons
1 tblsp Cinnamon
1 tblsp Cumin Seeds
Ground Black Pepper
50g Pine Nuts
3 Crrushed Garlic Cloves
5 Chicken Thighs/Drumsticks

Required ingredients

Remove the skin from the chicken and place in roasting tray.

Slice one of the lemons and juice the other in a bowl.

Combine the sliced lemon with the olive oil, garlic cloves and pepper in a large bowl.

Add the chicken pieces to the bowl and coat with the marinade.

Place the bowl in the fridge for at least 3 hours.

Season the chicken pieces and pour the marinade in a roasting tray with the chicken.

Add half a pint of water to the tray and place in the oven for 40 minutes at (fan) 200C/gas mark 4.

Scatter the pine nuts into the tray, along with the corriander for the last 10 minutes of cooking.

Scatter fresh corriander on to the chicken once cooked, and serve with salad, and rice/fried bread.

#Finger Food
I like this Recipe - 6
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