Because it came from my sister (and she is special) and it's quick, easy and delicious
Ingredients
| 4 pieces | Chicken, thighs bone in skin on (Main) |
| 1 clove | Garlic, crushed |
| 1 Tbsp | Olive oil |
| 1 ½ whole | Lemons, quartered |
| 1 tsp | Salt |
| 1 Tbsp | Fresh herbs, any chopped |
| ½ head | Cauliflower |
| ½ tsp | Mild chili powder, flakes |
| ½ tsp | Salt & freshly ground pepper |
| 1 bag | Baby spinach, washed |
| 500 g | Frozen peas, cooked and chilled |
| 200 g | Feta, crumbled |
| ½ | Lemon juice |
| 2 Tbsp | Olive oil |
| 1 clove | Garlic, crushed |
| ½ tsp | Dijon mustard |
Directions
- Preheat oven to 190 degrees C. Pop chicken pieces in snaplock bag (or similar)with lemon juice from 1/2 lemon, crushed garlic clove and olive oil as a quick marinade while oven heats. Blitz cauliflower in food processor or chop very finely until it resembles bread crumbs.
- Place chicken pieces and ingredients from bag in an ovenproof dish with lemon quarter, herbs and salt. Cook for 25-30 minutes in the hot oven until the skin is crispy- the salt helps with this. Cook and chill the frozen peas, add to a bowl with the washed bag of baby spinach and crumbled feta cheese..make a quick dressing with lemon, oil, garlic, mustard and salt and pepper to add just before serving.
- Take the cauliflower couscous and add chili flakes salt and pepper and microwave for 2 minutes just as the chicken is ready also Serve and enjoy