Chickenonawarmlentilsalad Recipes

Steps:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Steps:

• Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
• Measure 1/2 cup marinade into a bowl and set aside.
• Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
• Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
• Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
• Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
• Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
• Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
• Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

Steps:

• Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
• Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
• Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
• The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
• Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.

Steps:

• Heat the oven to 220C/200C fan/ gas 7. Boil the lentils for 35-40 mins over a medium heat until tender.
• Meanwhile, put the ginger, fresh coriander, garam masala, the ground coriander, ground cumin and the 2 whole garlic cloves in a large bowl with half the lemon juice and 3 tbsp of the yogurt. Blitz using a hand blender until smooth. Use 4 tbsp of the mixture to coat the chicken thighs in a large bowl. Arrange the chicken on a baking tray in a single layer.
• Add the remaining yogurt to the remaining spice and herb mixture, along with the turmeric, 1 tsp oil, the grated garlic, 1 tbsp water and remaining lemon juice to taste. Set aside.
• Tip the onions, peppers and cauliflower into the bowl used for the chicken, and toss with 1 tbsp oil to coat in some of the spice mix. Spread the veg out on a baking tray, then put in the oven with the chicken for 30-35 mins until the chicken is cooked through.
• Remove the chicken and wrap in foil to keep it warm. Scatter the cumin seeds over the veg and return to the oven for 5 mins until golden.
• To serve, drain the lentils and put in a serving bowl with the roasted veg and the remaining turmeric yogurt. Gently toss together. Serve with the chicken (taking the meat off the bones), and scatter with the extra coriander. If you're following the Healthy Diet Plan, eat half and pack up the rest to eat cold another day. Will keep chilled for up to three days or frozen for up to a month.

Steps:

• Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
• Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
• Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
• Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.

Steps:

• Combine first 6 ingredients in a large bowl; toss well.
• Combine vinegar and next 7 ingredients in a small bowl; stir well.
• Pour dressing over pasta mixture; toss gentle.
• Cover and chill at least 2 hours.