Name: Lebanese chicken with radish salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15
Ingredients: Marinade; 1 tablespoon ground cinnamon; 2 tablespoon ground cumin; 10 cardamom pods; 4 allspice berries; 1 tablespoon ground turmeric; 1 1/2 teaspoon paprika; 4 clove garlic, chopped; 4 centimetre piece ginger, peeled, coarsely chopped; 2 tablespoon honey; 3/4 cup (180ml) olive oil; 1 kilogram butterflied chicken pieces; sea salt and freshly ground black pepper; Radish salad; 1 long red chilli, seeded, finely sliced; 1 spring onion, finely sliced; 3 radishes, finely sliced; 1 lebanese cucumber, diced; 5 okra, sliced; 1 lemon, segmented; 2 tablespoon extra-virgin olive oil; 1 tablespoon apple cider vinegar; 3 tablespoon chopped flat-lead parsley leaves; 3 tablespoon chopped coriander leaves; 3 tablespoon chopped mint leaves

Lebanese chicken with radish salad

Serves 15

Prep

30M

Cook

30M

Marinate

Total

Ingredients

Marinade

1 tablespoon ground cinnamon

2 tablespoon ground cumin

10 cardamom pods

4 allspice berries

1 tablespoon ground turmeric

1 1/2 teaspoon paprika

4 clove garlic, chopped

4 centimetre piece ginger, peeled, coarsely chopped

2 tablespoon honey

3/4 cup (180ml) olive oil

1 kilogram butterflied chicken pieces

sea salt and freshly ground black pepper

Radish salad

1 long red chilli, seeded, finely sliced

1 spring onion, finely sliced

3 radishes, finely sliced

1 lebanese cucumber, diced

5 okra, sliced

1 lemon, segmented

2 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

3 tablespoon chopped flat-lead parsley leaves

3 tablespoon chopped coriander leaves

3 tablespoon chopped mint leaves

Method

1.To make the marinade; put all the spices in a food processor or spice grinder and process until you have a fine powder. Add the garlic and ginger, and process to a paste. Transfer to a bowl and whisk in the honey and oil.

2.Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.

3.Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C. If you are using a barbecue, cook the chicken for 10-14 minutes, or until cooked through, turning over after 5-7 minutes. Alternatively, place the chicken on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.

4.To make the radish salad; combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.

5.Serve the chicken with the radish salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook