Cypriot chicken and cumin potatoes
Put a healthy spin on your usual roast chicken and veg with this tasty version using Greek-inspired spices.
(Serves 6)
Ingredients:
1 1.4kg (3 lb) oven ready chicken1 large buffalo tomato (sliced into 8 pieces)1 large onion (sliced)2 tbsp of olive oil (extra virgin)1 1/2 heaped tsp of oregano1 1/2 heaped tsp cinnamonSea salt and fresh ground pepper
For the potatoes:
3 large Cypriot potatoes1 can tomatoes1 large onion, thinly sliced1 1/2 tsp of cumin1 1/2 tsp cinnamon2 tbsp of olive oil (extra virgin)Sea salt and pepper to season1 glass of water
Method:
Heat oven to 180C. Place the chicken in a roasting dish and rub with 1 tablespoon of olive oil Place tomato slices on breast and legs. Sprat the onion rings and place all around chicken. Season with the salt, pepper, oregano and cinnamon. Drizzle the remaining olive oil over the chicken and place in oven for 1 1/2 hours or until juices run clear.
For the potatoes:
Peel potatoes and cut in half. Place in roasting dish; separate onion rings and mix with potatoes. Sprinkle all spices and seasoning and drizzle with olive oil and mix well. Crush tomatoes with hand and spread on top of potatoes. Add a glass of water to bottom of pan. Cover with silver foil and cook in hot oven (200C) for 45 minutes. Remove foil, lower oven to 180C and cook for another 30 minutes or until done.Serve with salad made with chopped fresh coriander, parsley, Greek rocket and tomatoes.Dressed with lemon juice, olive oil and salt.