The flavours in this dish work together very well. The roasting causes the leeks and onions to caramelise and the sultanas to go sweet and juicy.
Serves: 2–3
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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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