Moroccan Chicken

Imagine a succulent piece of chicken, accompanied by a salad with green beans, roasted vegetables and toasted pine nuts. Interested? Read on...........

12 Chicken pieces
salt and pepper

Marinade
3T chopped mint leaves
1/2 cup thick plain yoghurt
finely grated zest of 1 lemon
2 cloves of garlic finely grated
1t finely grated ginger
1T honey
2T coriander seeds finely ground
2T cumin seeds finely ground

Marinade the chicken for at least an hour.
Preheat the oven to 200C.
Wipe off the marinade from the chicken, season and cook for 45 minutes, or until cooked through. This recipe can also be used for a barbecue.
Serve with new potatoes or couscous and the following salad.

300g green beans trimmed
250g vine tomatoes
1 red onion cut into chunks
olive oil and balsamic vinegar to drizzle.
1 cup rocket
1/2 cup toasted pine nuts.

Preheat the oven to 200C.
Place the tomatoes and onions on an oven tray, drizzle with olive oil and roast for an hour.
Boil the beans for 5 minutes, then drain.
Wash the rocket and then dry.
Place the rocket and beans on a platter. Then place the slightly cooled tomatoes and onions on top. Drizzle with olive oil and balsamic vinegar. Garnish with toasted pine nuts.

Banting: omit the honey.