Baked Spiced Chicken
1 whole chicken
1 Tbs olive oil
2 Tbs sesame seeds
2 Tbs blanched almonds
1 tsp coriander seeds
1 tsp ground cumin
pinch of sea salt
½ tsp black pepper
1 bunch mini asparagus
¼ C mint leaves
1 Tbs goat/sheep yoghurt
1 tsp lemon juice
Pre heat the oven 180°
In the food processor combine the sesame seeds, almonds, coriander, cumin, salt and pepper. Process until coarsely ground.
Mix together the olive oil and the spice mix and rub it all over the chicken. Place chicken in a baking tray and roast for 30 minutes for every 500gm of chicken.
Dice the cucumber. Add the mint to the cucumber and stir through the yoghurt and lemon juice. Trim the ends off the asparagus stalks, place them in a large bowl and cover with boiling water.
Allow them to sit in the water for up to 10 minutes, or until they are just tender.
When the chicken is cooked, remove it from the oven and all it to rest for 15 minutes before carving.
Serve chicken with asparagus and cucumber salad.
Serves 2, with left over chicken
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