Roast Chicken With Leek, Lemon and Cumin Recipe

Roast Chicken With Leek, Lemon and Cumin Recipe

by Danielle Minnebo October 4, 2017

Roast Chicken With Leek, Lemon and Cumin Recipe

By: Danielle Minnebo

The roasting in this dish causes the leeks and onions to caramelise and the sultanas to go sweet and juicy.

Servings

2–3

Prep time

Cook time

Recipe

Ingredients

1 red onion, roughly sliced
1 leek, cut into large segments
1 lemon, cut into segments
2 chicken breasts
¼ cup sultanas
¼ cup almonds
2 tbsp cumin seeds
2 tbsp olive oil
1 tsp sea salt
Handful fresh coriander leaves

Method

Preheat oven to 180°C and line baking tray with greaseproof paper.
Scatter sliced onion, leek and lemon wedges across baking tray. Place chicken breasts among onion, leek and lemon. Sprinkle over sultanas, almonds, cumin seeds, olive oil and sea salt.
Bake in oven for 30–35 mins until chicken is cooked.
Remove from oven and serve from baking tray with sprinkle of coriander.

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#Tags: eatwell, gluten-free, healthy

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.