CHICKEN TRAY BAKE WITH PRESERVED LEMON & FETA

SERVES 4 / PREPARATION 10 MINUTES / COOKING 40 MINUTES

1kg bone-in chicken thighs (about 6) 2 tablespoons chopped oregano 2 cloves garlic, finely chopped 2 tablespoons olive oil 4 zucchini, cut into chunks 250g punnet cherry tomatoes ½ preserved lemon, skin only,

cut into thick slices 100g feta Preheat the oven to 220°C. Pat dry the chicken and put on a baking paperlined oven tray. Mix together the oregano, garlic and oil in a large bowl. Smear half of this mixture over the chicken and sprinkle with salt. Put into the oven and bake for 20 minutes.

Add the zucchini, tomatoes and preserved lemon to the bowl and toss to mix. After the chicken has cooked for 20 minutes, add the vegetables to the roasting dish, crumble over the feta and bake for another 20 minutes. Serve with steamed potatoes. Chicken sauté with chilli & citrus Fry boned chicken pieces in a pan until golden, cover with a lid and cook over a gentle heat until cooked through. Remove the chicken pieces to a warmed serving platter, drain off most of the fat, add chopped spring onion, garlic, grated ginger and chopped chilli and cook for a minute. Add a cup of chicken stock and reduce by half then add the zest and juice of a lemon or orange. Pour over the chicken and serve with rice or new potatoes. (DF) (GF)

KEY TO SYMBOLS

(V) VEGETARIAN (DF) DIABETIC-FRIENDLY (GF) GLUTEN-FREE (HF) HEALTHY FATS