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Lemon Chicken with Date and Almond Bread Salad

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients:

  • ¼ cup lemon juice
  • 2 Tblsp honey
  • 2 cloves garlic, crushed
  • 1 tspn ground cumin
  • ½ tspn smoked paprika
  • 2 Tblsp olive oil
  • 8 Lilydale thigh fillets, cut into large pieces

Salad

  • 2 pita breads
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 Tblsp honey
  • ½ cup chopped dates
  • ½ cup chopped natural almonds
  • 1 tspn sumac
  • Salt and pepper to season
  • 4 cups baby spinach
  • 1 small Spanish onion, sliced
  • ½ cup chopped dates
  • 2 tspn toasted sesame seeds

Method

  1. In a bowl, whisk together the lemon juice, honey, garlic, cumin, paprika and oil. Add the chicken to the lemon mixture, cover and refrigerate for 1 hour.
  2. Brush the pita breads on both sides with a bit of the olive oil, and place on a heated grill pan or BBQ, toasting on both sides. When cool, break into pieces. Heat 1 teaspoon of the oil in a frying pan and toast the almonds for 1 minutes, add the sumac and stir to coat.
  3. Make the dressing by whisking together the remaining oil, vinegar and honey. Season with salt and pepper. Set aside.
  4. Thread 2 pieces of chicken on a skewer, and cook on a lightly greased grill pan or BBQ over medium-high heat for about 4 minutes each side, or until just cooked through.
  5. Combine the spinach, onion, dates, sesame seeds and pita bread and almonds, toss together with ¼ of the dressing. Serve salad with chicken and remaining dressing on the side.
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Our Recipes
Our Recipes