GREAT VALUE SUMMER MENU FOR SIX
To start: Baked olive-ricotta with crisp crackers
Main: Roast chicken and sweet peppers with za’atar oil
Sides: Portuguese tomato rice; mixed salad greens with tahini dressing
Dessert: Nectarine almond crumble
ROAST CHICKEN AND SWEET PEPPERS WITH ZA’ATAR OIL
“I enjoy roast peppers and used the larger amount, but half will do. A pack of chicken portions is great value, but chicken thighs would also work well – allow two per person. You could also use a butterflied chicken.”
Serves 6
EASY
GREAT VALUE
Preparation: 30 minutes, plus
20–30 minutes’ marinating time
Cooking: 50 minutes
free-range chicken portions 1.2 kg
garlic 1 head, halved horizontally
Woolworths tricolour sweet peppers 450–900 g, halved, cored and seeded
bay leaves 2–3
lemon 1, finely zested and juiced knob of ginger, peeled and grated
chicken stock 1 cup
sea salt and freshly ground black pepper, to taste
For the za’atar oil, mix: za’atar 2 T
olive oil 6–8 T (depending on how many peppers used)
red pepper flakes a pinch
1 Rub the chicken with the halved garlic. Season, then marinate in the za’atar oil for 20–30 minutes.
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