Garlic and rosemary chicken
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How to make Garlic and rosemary chicken
Yield = 4Prep time: 1:05
Cook time: 1:00
Total time: 2:05
Ingredients
- 2 tablespoons olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons fresh rosemary leaves
- 2 garlic cloves, crushed
- 6 (700g) chicken thigh fillets, trimmed, halved
- 6 (1kg) carrots, roughly chopped
- 1/4 cup burghul (cracked wheat)
- 1/2 cup boiling water
- 2 oranges, segmented (see note)
- 310g can chickpeas, drained, rinsed
- 1/2 cup chopped fresh flat-leaf parsley leaves
Method
- Step 1 Combine half the oil, 1/4 cup vinegar, rosemary and garlic in a bowl. Add chicken. Turn to coat. Cover and refrigerate for 1 hour or overnight, if time permits. Preheat oven to 200°C/180°C fan-forced. Line a baking dish with baking paper.
- Step 2 Place carrot, in a single layer, in prepared dish. Season with pepper. Roast, turning occasionally, for 30 to 40 minutes or until lightly browned and tender.
- Step 3 Meanwhile, combine burghul and boiling water in a heatproof bowl. Cover. Stand for 15 minutes. Drain. Return burghul to bowl. Add carrot, chickpeas, parsley, remaining oil and vinegar. Toss to combine.
- Step 4 Heat a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until browned and cooked through. Serve with burghul mixture.
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