Dinner recipe
Shawarma-spiced chicken breast roasted with potatoes and onion, finished with cucumber tomato salad and lemon yoghurt.
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Ingredients
large baking tray, mixing bowl, small bowl, grater, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Halve the baby potatoes, cut the onions into wedges, grate the garlic, zest the lemons, and cut the zested lemons into wedges.
Slice the chicken breast into thick strips. Mix the cumin, coriander, paprika, turmeric, half the garlic, half the lemon zest, olive oil, a pinch of salt, and black pepper. Toss the chicken strips, potatoes, and onion in the spice oil until evenly coated.
Spread everything on a large baking tray with the chicken strips sitting among the potatoes. Roast for 18 minutes, then turn the potatoes and spoon the pan juices over the chicken.
While the tray roasts, dice the cucumber and halve the tomatoes. Toss them with the juice of half a lemon, a pinch of salt, and black pepper.
Roast for 8-10 minutes more until the chicken is golden at the edges and piping hot through, and the potatoes are tender when pierced with a knife.
Stir the remaining garlic, lemon zest, and a squeeze of lemon juice into the yoghurt. Spoon the chicken and potatoes into bowls, add cucumber tomato salad, and finish with lemon yoghurt and wedges.
