Recipe

Spiced chicken with almond mayo

Mar 27, 2013 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Spiced chicken with almond mayo
  • 8 chicken drumsticks
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon mild paprika
  • 1/4 cup lemon juice, plus 2 tablespoons extra
  • 1 tablespoon finely chopped coriander
  • 2 tablespoon vegetable or olive oil
  • 1/2 cup store-bought aioli
  • 1/2 cup blanched almonds, lightly toasted
  • 1 cup couscous
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 400 gram can cannellini beans, rinsed
  • 1/2 medium red onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 teaspoon finely grated lemon zest
  • 1 lebanese cucumber, finely chopped

Method

Spiced chicken with almond mayo
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Place chicken, garlic, cumin, paprika, 1/4 cup lemon juice, coriander and oil into a large glass or ceramic bowl. Toss to combine. Cover with plastic food wrap; chill for 20 minutes to marinate.
  • 3
    Arrange chicken, in a single layer, in a roasting pan. Bake for 30 minutes or until golden brown and cooked. Blend aioli, almonds and extra juice in a food processor until smooth. Set aside.
  • 4
    Place couscous in a large heatproof bowl; stir in 1 cup boiling water. Cover with plastic food wrap: set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff to separate grains.
  • 5
    Stir in parsley, beans, onion, tomato, zest and cucumber. Season with salt and pepper. Serve chicken with parsley salad and almond mayo.

Notes

Whisk leftover mayo mixture with water, then use as a salad dressing.

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