A marinade, everything on a tray, vegetables in pieces, this is an easy but interesting take on the 'put it all in the oven' approach. It is fresh tasting, has fruit in it and is delicious. Serve with jacket potatoes and a green veg - or anything you like. You could also put potato pieces in with the rest.
Mint and Lemon Chicken - for 2 or increase for as many as you wish
4 chicken pieces (or one each?)
Marinade:
1/2 tsp sumac
2 tablespoons mint sauce from a jar - getting as thick a mixture as you can
1/2 tsp chilli flakes
1/2 tsp black ground pepper - basically lots of grinds
1-2 tbs olive oil
Mix and rub all over the chicken and leave in the fridge for at least one hour or all day.
Heat oven No 5/6 0r 160 Fan
1 red onion in wedges
1/2 lemon cut into wedges
3/4 cloves garlic unpeeled
4-6 plums in halved or quartered- apricots will be good when in season; at the moment in November, the hard dark plums now available work well.
Put all these on a baking tray with the chicken on top. Sprinkle with salt.
While it is cooking make the Salsa - half a preserved lemon, small bunch of fresh mint chopped, 1/2 tsp sumac and enough olive oil to mix.
Cook 25 mins, turn it all around, cook another 10-15. Sprinkle/spread over the salsa. Eat!
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