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Middle Eastern roast chicken with salads and flatbreads
Middle Eastern roast chicken with salads and flatbreads

Before you jump to Middle Eastern roast chicken with salads and flatbreads recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably purchase a lot of items out of habit. As an example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? A great healthy substitute can be porridge oats which have been found to be good for your heart and can give you good sustainable energy daily. If this is not to your liking on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.

Evidently, it’s easy to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to middle eastern roast chicken with salads and flatbreads recipe. You can have middle eastern roast chicken with salads and flatbreads using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Middle Eastern roast chicken with salads and flatbreads:
  1. Get 1 whole chicken (1,8kgs)
  2. Provide 2 tbsp flat leaf parsley - chopped
  3. Provide 1-2 tbsp freshly chopped mint
  4. You need 3 garlic cloves - sliced
  5. Take 1 lemon
  6. Prepare 1 tbsp Zaatar (plus extra to serve)
  7. Take 1 tbsp sumac
  8. Get 4 tbsp olive oil
  9. Take 70 ml white wine
  10. Get Salt and pepper
  11. Provide Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve
Instructions to make Middle Eastern roast chicken with salads and flatbreads:
  1. Place your chicken on a board and pierce it all over with a sharp knife.
  2. Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together.
  3. Slide the lemon slices under the skin with some on the herbs. Put the garlic slices and the remaining herbs into the holes pierced. Rub the spice mix and some seasoning all over the chicken and put the remaining lemon and any other herbs / spices / garlic into the chicken cavity.
  4. Place in a large food bag. Pour in the wine and olive oil and marinate in the fridge for a minimum of one hour but the longer the better.
  5. When ready to cook, Preheat the oven to 180 degrees C and place your chicken in a roasting tray. Pour over all of the remaining marinating juice, cover with foil and roast in the oven for 1 hr 35 mins (you’ll need to alter this time depending on the size of your chicken).
  6. 20 minutes before the end, remove the foil and finish roasting.
  7. Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go.
  8. Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe)

Salads bursting with grains and vegetables in all the colours of the harvest. Recipe for a chicken salad with carrots, almonds, za'atar and lemon tahini dressing. One is that, every two or three weeks, I will eat roasted chicken for dinner with good crusty bread and a Here I went Middle Eastern with tahini and za'atar. You can still add celery if you like but I got the crunch. Middle Eastern salad is where it's at.

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