Chicken bake with wheat salad

By admin
13 May 2010

Serves 4 Preparation time: 5 min Cooking time: 1 hour

180 ml (¾ c) mayonnaise 200 ml plain yoghurt 2-5 ml (½-1 t) ground cumin salt and pepper 8 chicken pieces (thighs and drumsticks), excess fat removed

Mix the mayonnaise, yoghurt and cumin.

Season the chicken pieces and arrange them in an ovenproof dish.

Pour over the yoghurt mixture and marinate the chicken for 2-3 hours.

Preheat the oven to 180 °C and bake the chicken for 40-60 minutes or until done.

Serve with wheat salad (see below)

WHEAT SALAD 200 g wheat, soaked in water vegetable stock powder to taste 80 ml lemon juice 100 ml olive oil 5-10 ml (1-2 t) sun-dried tomato pesto (optional) 125 ml (½ c) chopped fresh parsley 45 ml (3 T) chopped fresh mint 5 spring onions, chopped 4 Roma tomatoes, diced ¼ cucumber, diced salt and freshly ground black pepper

Drain the wheat and cook it in fresh water until just soft.

Add the vegetable stock powder when the wheat is nearly cooked.

Combine the lemon juice, olive oil and tomato pesto and mix with the wheat.

Add the remaining salad ingredients and mix.

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