So, my friends, a second recipe this week! The first one was dedicated to my little one, this one tonight is dedicated to hubby.
Cause he has been on a new diet since we came back to Greece. And cause it has actually simplified my life as I hardly ever cook carbohydrates for dinner during the week now. And has challenged me to come up with new ways to cook chicken and fish and beef…
So this week I picked Ainsley Harriott’s 100 Great Chicken Recipes(!!) from our local library and decided for the roasted blackened chicken Itza with cumin sweet potatoes. I replaced the English mustard powder with proper mustard and left out the caster sugar.
I made a paste out of black pepper, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp Moroccan spice mix (instead of the paprika in the initial recipe), 1 tsp of mustard and 1 tsp each of chopped chilli and chopped garlic.
I used the paste to coat my chicken and put it in the fridge to marinate for a couple of hours while Emma and I had a snooze at noon.
Tonight I am going to serve it with cumin sweet potato (roasted in the oven with coconut oil, a coating of cumin seeds, ginger powder, salt and pepper for 20 minutes) and green beans. The sweet potatoes are for me and Emma as hubby doesn’t eat any form of carbs due to his Paleo dieting. But there will be plenty of green beans drizzled in olive oil for him!
Well, bon appétit everyone, hope your dinner will be as tasty as ours tonight!