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Spiced Chicken with Baked Spanish Vegetables

 

Spiced Chicken with Baked Spanish Vegetables
Every time I cook this dish it brings to light my love affair with Spanish food! It has everything I love on a plate - zest,smokiness,crunch and when paired with a Spanish wine I have nothing more to say then, Ole!
Servings
4 people
Servings
4 people
Spiced Chicken with Baked Spanish Vegetables
Every time I cook this dish it brings to light my love affair with Spanish food! It has everything I love on a plate - zest,smokiness,crunch and when paired with a Spanish wine I have nothing more to say then, Ole!
Servings
4 people
Servings
4 people
Ingredients
Chicken Rub
Vegetables
Almond Crumb
Mint Yoghurt
Servings: people
Instructions
Chicken Rub
  1. Thread chicken onto skewers,in a mortar and pestle finely crush cumin,fennel and mustard seeds add paprika and enough oil to make a paste,with a pastry brush coat each chicken tenderloin with paste, cover and set aside in fridge.
Vegetables
  1. Preheat oven to 180c, In a non stick medium baking dish add potatoes and beetroot drizzle with oil, season with salt and cracked pepper toss and cook for 10 minutes. Add onion,garlic, fennel and squash drizzle with oil, toss and cook for 15 minutes or until vegetables are cooked. Add asparagus, tomatoes, oregano, thyme and paprika, toss and cook for 5 minutes. Remove from oven,keep warm.
Almond Crumbs
  1. Blitz bread in a processor (you need a fine/medium crumb) put on a baking tray with almonds and bake 160c for 5 minutes or until lightly browned, set a kitchen timer or your mobile phone as it is easy to forget (trust me) Remove from oven and cool, in a bowl add olives, parsley,lemon zest, crumbs and almonds.Season with cracked pepper and drizzle with olive oil just before serving.
Mint Yoghurt
  1. Mix all ingredients together. Its up to you if want to deseed the chilli, I deseed half as I like a little heat against the sweetness of the honey.
  2. Put a good drizzle of oil in pan and cook chicken a few minutes each side.Place vegetables on a plate, top with chicken, crumbs and finish with mint yoghurt.
Recipe Notes

I have always used  Sandhurst olives, but a friend of mine ( who is Italian ) swears by the olives sold at Aldi....and who am I to argue with an Italian!

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