Apparently I have been under a rock for years for I had never heard of Donna Hay until my pal Kayte get blogging about her success with Hay's many recipes. Kayte enjoys them so much that I was convinced to but one of Hay's cookbooks which was given to Paul as a part of his Valentine's Day gift.
Paul got started this week with a quick chicken dish which delivered on everything Hay promised- it was quick and tasted amazing! If the rest of the recipes in this book turn out half as well we'll be very happy campers!
Almond Roasted Chicken
½ teaspoon ground cumin
1 tablespoon shredded lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon ground cinnamon
Sea salt and cracked black pepper
4 x 200g chicken breast fillets, trimmed
½ cup (80g) blanched whole almonds
2 tablespoons currants
2 sprigs oregano
Preheat oven to 200 C (400 F). Place the cumin, lemon zest and juice, oil, cinnamon, salt and pepper in large bowl and mix to combine. Add the chicken and toss to coat.
Place the chicken in a baking dish lined with non-stick baking paper. Sprinkle the currants, almonds and oregano over the chicken. Roast for 14 – 18 minutes or until chicken is just cooked through.
Serve the chicken with a simple feta and mint salad if desired (we served it with that wonderful Jamie Oliver recipe - roasted cauliflower with Indian spices).