Roast Chicken With Leek, Lemon and Cumin Recipe
The flavours in this dish work together very well. The roasting causes the leeks and onions to caramelise and the sultanas to go sweet and juicy.
Serves: 2–3
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Roast Chicken With Leek, Lemon and Cumin Recipe
The roasting in this dish causes the leeks and onions to caramelise and the sultanas to go sweet and juicy.
Servings
2–3
Prep time
Cook time
Recipe
Ingredients
- 1 red onion, roughly sliced
- 1 leek, cut into large segments
- 1 lemon, cut into segments
- 2 chicken breasts
- ¼ cup sultanas
- ¼ cup almonds
- 2 tbsp cumin seeds
- 2 tbsp olive oil
- 1 tsp sea salt
- Handful fresh coriander leaves
Method
- Preheat oven to 180°C and line baking tray with greaseproof paper.
- Scatter sliced onion, leek and lemon wedges across baking tray. Place chicken breasts among onion, leek and lemon. Sprinkle over sultanas, almonds, cumin seeds, olive oil and sea salt.
- Bake in oven for 30–35 mins until chicken is cooked.
- Remove from oven and serve from baking tray with sprinkle of coriander.
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