Sticky Citrus Chicken with Griddled Avocado and Beet Salad
Try this Sticky citrus chicken with griddled avocado and beet salad recipe.
Try this Sticky citrus chicken with griddled avocado and beet salad recipe.
- 4 garlic cloves crushed
- 1 chicken (about 1.3kg) chicken chik-en chicken's m as well as the ease and speed with which it…
- 2 red onions each cut into 8 wedges
- 6 beetroots (i used a mixture of golden and purple b peeled and each cut into 8 wedges - wear gloves to avoid pink hands!)
- 1 tbsp olive oil or rapeseed oil olive oil ol-iv oyl pro olive oil is pressed from fresh olives. it's…
- 250 g spelt spelt spell-t spelt is an ancientâ member of
- 2 large, firm avocados (fuerte or pinkerton are good the mild-flavoured avocado is used as a vegetable. native…
- 100 g bag watercress watercress wort-er-cress with deep and crisp, paler stems, watercress is related to mustard and is one of…
- natural yogurt to serve (optional)
- 1 small preserved lemon lemon le-mon oval in shape with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tsp sweet paprika plus a pinch
- zest and juice 2 large lemons lemon le-mon oval i with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- zest and juice 2 large oranges orange or-ange one oranges aren't necessarily orange - some varieties are…
- 6 tbsp clear honey
- 3 tbsp olive oil or rapeseed oil olive oil ol-iv oyl pro olive oil is pressed from fresh olives. it's…
- Carbohydrate 18.88107 g
- Cholesterol 0 mg
- Fat 0.150975 g
- Fiber 0.497700013786554 g
- Protein 0.40878 g
- Saturated Fat 0.02472 g
- Serving Size 1 1 Serving (113g)
- Sodium 1.707 mg
- Sugar 18.3833699862134 g
- Trans Fat 0.01818 g
- Calories 71 calories
Step-by-step
- To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten it out, then make a few slashes in each leg joint. (Or you can ask your butcher to spatchcock the chicken for you.)
- Put the chicken in a large sealable plastic bag, or a dish.
- Next, make the marinade. Rinse the preserved lemon under running water to remove some of the brine, then separate the middle from the peel (the middle part – the flesh and pips – is very sour) and discard the middle. Finely chop the soft peel until it resembles a paste.
- Tip into a bowl and add the remaining marinade ingredients and a pinch of salt. Whisk until combined, then pour roughly half the marinade over the chicken and rub it into all the nooks.
- For the best flavour, leave the chicken to marinate overnight, covered, in the fridge (store the remaining marinade in the fridge too), but if you’re short on time, 2 hrs marinating will do.
- Heat oven to 200C/180C fan/gas 6.
- Tip the onions and beetroot into a large roasting tin (use your best tin and you can serve the dish straight from it), drizzle with oil and season well. Toss the vegetables to coat and spread them out towards the edges of the tin.
- Place the chicken on top, skin-side up, and pour over any juices from the bag or dish. Season the chicken well and roast for 45 mins.
- Meanwhile, bring a pan of water to the boil and add the spelt. Cook for 20 mins or until tender, then drain and set aside.
- Halve each avocado, remove the stones and peel. Chop each piece in half again, if you like.
- Char the avocado pieces on a hot griddle pan for a few mins – this will give it a smoky flavour.
- Remove the remaining marinade from the fridge and very gently toss the avocado pieces in it, then set them aside.
- Pour the remaining marinade into a small pan and bring to a rapid boil, then continue cooking for 2-3 mins until you have a sticky glaze.
- Remove the roasting tin from the oven, lift the chicken onto a plate or board and stir the spelt into the vegetables.
- Place the chicken back on top, dot the avocado pieces around the tin and brush the thickened glaze over the chicken.
- Return to the oven for a further 5-10 mins.
- To check the chicken is cooked, pierce the thickest part with a skewer. The juices should run clear, not pink. If you need to, return the chicken to the oven for a further 5-10 mins, then check again.
- Lift the chicken onto a plate, cover loosely with foil and return the roasting tin with the vegetables to the oven for a further 10 mins until the avocado starts to soften.
- To serve, nestle the chicken back into the tin of veg, scatter over a few small watercress leaves and serve the rest on the side with the yogurt.
A Busy Mom's Delight: Sticky Citrus Chicken with a Zesty Salad
Life as a working mom is a whirlwind of school runs, deadlines, and dinner prep. Finding time for anything beyond the basic necessities often feels like a luxury. But a delicious, healthy meal shouldn't be a luxury; it should be a necessity – a source of energy and a moment of simple pleasure in the chaos. This Sticky Citrus Chicken with Griddled Avocado and Beet Salad is my go-to recipe for those busy weeknights when I need something flavorful, satisfying, and relatively quick to assemble.
The beauty of this recipe lies in its versatility. I often adapt it based on what’s in my fridge and what my family is craving. Sometimes I swap the spelt for quinoa or even roasted sweet potatoes. The vibrant beetroot and avocado salad provides a refreshing counterpoint to the sweet and savory chicken, creating a dish that is both colorful and nutritious. The sticky citrus glaze adds a burst of flavour that elevates the whole experience. It's a recipe that feels both special and manageable, perfectly balancing ease and deliciousness.
The Magic of Marinades
One key to this recipe’s success is the marinade. The combination of citrus fruits, honey, and paprika creates a flavour explosion that tenderizes the chicken beautifully. While I always try to marinate the chicken overnight for maximum flavour, even a couple of hours will do in a pinch. I often prep the marinade on a Sunday and store it in the fridge, ready to use for a quick weeknight meal.
Griddling for Flavor
Griddling the avocados might seem unconventional, but trust me, it makes a significant difference. The slightly smoky flavour it imparts adds another layer of complexity to the salad. And it only takes a few minutes. I love how the griddling process adds a nice texture contrast to the creamy avocado.
The Spelt Twist
Spelt is a whole grain that offers a delicious nutty flavour and a satisfying texture. It's a wonderful addition to the salad, adding a boost of nutrients and a hearty feel. It’s a great alternative to other grains, providing more fiber and a slightly unique taste. If you don't have spelt, feel free to use another whole grain such as quinoa or brown rice.
Adaptability is Key
This recipe is a blank canvas for your culinary creativity. Feel free to experiment with different vegetables in the salad. Roasted carrots, butternut squash, or even Brussels sprouts would all work beautifully. You can also adjust the sweetness of the glaze to your liking by adding more or less honey. The most important thing is to have fun with it and create a dish that reflects your taste preferences.
More Than Just a Meal
For me, cooking isn't just about preparing food; it's about creating moments of connection with my family. The aroma of this dish cooking in the oven is comforting and inviting, creating a sense of warmth and anticipation. Sharing this meal with my loved ones is one of the things that makes my day feel complete. It's a simple pleasure that reminds me of what truly matters.
So, the next time you're short on time but craving a flavourful and nutritious meal, give this Sticky Citrus Chicken with Griddled Avocado and Beet Salad a try. It's a recipe that celebrates the simple joys of cooking and sharing a meal with loved ones, and it will undoubtedly become a family favourite.
