I am serving you today roasted chicken maryland with spiced herbs and zucchini and green bean salad, accompanied by homemade raspberry flavoured mineral water.
Preparation: 30 minutes (plus overnight standing time)
Cooking: 45 minutes (roasted chicken); 5 minutes (salad); and 15 minutes (flavoured mineral water)
Serves: 2
Ingredients:
Roasted chicken maryland with spiced herbs
2 pieces of chicken maryland, cleaned
2 cloves of garlic
1 teaspoon of coriander seeds
2 long dried red chilli - seeds removed
1 tablespoon of coriander leaves chopped finely
1 teaspoon of salt
Black pepper to taste
1 tablespoon of olive oil
Zucchini with green bean salad
2 small zucchini, sliced thinly
30 green beans, edges removed
1 litre of water
1 litre of water with iced cubes
Salt and pepper to taste
3 teaspoons of lemon juice
2 teaspoons of natural yogurt
2 teaspoons of olive oil
1 teaspoon of lemon zest
Raspberry flavoured sparkling mineral water
1/2 cup of raspberry
1/2 cup of caster sugar
1/2 cup of water
1 litre of sparkling mineral water, chilled
Methods:
1. To marinate the chicken, blend garlic. coriandar seeds and leaves and dried chilli together. Add salt and pepper and olive oil and mix well. Apply the sauce over the chicken pieces. Cover with a plastic wrap and refridgerate overnight.
2. Preheat oven to 200'c top and bottom heat. Take the chicken out off the fridge and stand until they reach room temperature. Roast chicken for 30 - 45 minutes.
3. Meanwhile, make raspberry syrup. Bring all ingredients to boil and let it simmer to thicken. Strain to remove the raspberry pulp. Cool. Pour in sparkling mineral water and stir well.
4. To make salad, cook green beans in simmering water for a few minutes. Rinse and transfer it in iced water. Add green beans and zucchini in a salad mixing bowl. Add lemon juice, yogurt, olive oil and salt and pepper. Mix to let the salad dressing coated on the greens well. Top with lemon zest.
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