Thursday, March 25, 2010

Middle East Inspired Dinner – Roasted Chicken Tights and Potato with Spinach Salad

Roasted Potato
6 medium sized potatoes
1 medium sized onion
2 tsp salt
2 tsp ground cumin
1 tsp paprika
3 tbls olive oil

Preheat the oven at 450 F. Cut potatoes into spears. In a food processor mix chopped onion until you get a smooth puree. Add salt, cumin and paprika to puree. Put potato on a baking sheet and pour olive oil over it. Rub the onion mixture evenly over potato spears. Bake for about 45 minutes.

Marinated and Roasted Chicken Tights
6 chicken tights (2 lb)
1/3 cup yogurt
1 tbls mustard
2 tsp salt
1 tsp honey
¼ tsp paprika
¼ tsp black pepper
¼ tsp cinnamon
1 tsp coriander
1 tsp lemon juice
½ tsp lemon zest
3 cloves of garlic chopped

Make a marinade by mixing all the ingredients in a baking dish. Put the chicken tights into the marinade and coat it well. Leave the meat in the marinade for several hours in the fridge. Roast in the marinade at 450 F for half an hour and then lower the temperature to 250 F and bake for additional half an hour or until the marinade evaporates to a thick sauce and meat gets nice brown color.

You can roast the meat and potato at the same time. While roasting, prepare spinach salad.

Spinach Salad
A pack of young spinach leaves well washed and drained
1 tbls balsamic vinegar
1 tbls olive oil

In a salad bowl mix the spinach with vinegar, oil, salt and pepper.

Serves 4 – 6 people.

For vegetarian version use seitan instead of chicken. Marinade and roast for shorter time. You may also need less marinade.

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