2019-11-01 Canadian Living

ROAST CHICKEN

WITH CLEMENTINES,
FIGS & TABBOULEH

MAKES 4 TO 6 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 1½ HOURS

Tabbouleh
½ cup fine bulgur
1 cup boiling water
3 tbsp olive oil, divided
2 cucumbers, diced
2 tomatoes, seeded and diced
salt and pepper
3 green onions, chopped
2 cups chopped fresh parsley
½ cup chopped fresh mint
2 tbsp lemon juice

Roast Chicken
4 clementines
3 tbsp liquid honey
1 tsp saffron threads
1 cinnamon stick
1 tbsp olive oil
8 bone-in skin-on chicken thighs
4 figs, quartered
4 shallots, quartered
1 cup Kalamata olives
1 cup chicken broth
4 thyme sprigs
pinch salt and pepper
pearl onions (optional)

Tabbouleh Place bulgur in heatproof bowl and
cover with boiling water. Let stand until tender,
about 30 minutes. Drizzle 1 tbsp olive oil over
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While bulgur is standing, place cucumbers
and tomatoes in strainer set over bowl. Season
with salt and pepper; let stand for 10 minutes.
In large bowl, combine bulgur, vegetables,
herbs, lemon juice, and remaining olive oil.
Season with salt and pepper. Refrigerate until
ready to serve.

Roast Chicken Preheat oven to 375°F. In
small saucepan, heat zest and juice of 1 clemen-
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until mixture is thin and easy to stir. Remove
from heat; let stand for 10 minutes. Slice
remaining clementines into rounds.
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ing honey mixture. Season with salt and pepper.
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pearl onions (if using).

PER EACH OF 6 SERVINGS about 555 cal, 30 g pro, 28 g total fat
(6 g sat. fat), 46 g carb (7 g dietary fibre, 22 g sugar), 140 mg chol,
560 mg sodium.

LAMB &

EGGPLANT

SHAKSHUKA

MAKES 4 TO 6 SERVINGS

HANDS-ON TIME 15 MINUTES

TOTAL TIME 50 MINUTES

3 tbsp olive oil, divided

1 small onion, chopped

500 g ground lamb

2 tsp each paprika, ground cumin and

crushed coriander seeds, divided

salt and pepper

1 large eggplant, diced

2 sweet red peppers, seeded and diced

2 cloves garlic, chopped

½ tsp crushed caraway seeds

1 tbsp harissa paste

1 780 ml can diced tomatoes

8 eggs, at room temperature

¼ cup sprigs fresh cilantro

labneh

pinch Aleppo pepper

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until softened, about 3 minutes. Add lamb,

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about 5 to 7 minutes. Transfer to plate.

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Add eggplant, red peppers, garlic, remain-

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until vegetables are tender, about 10 minutes.

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simmer gently for 10 minutes.

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well; season with salt and pepper. Simmer

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about 10 minutes.

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Aleppo pepper. Season with salt and pepper.

PER EACH OF 6 SERVINGS about 360 cal, 25 g pro, 19 g total fat

(6 g sat. fat), 22 g carb (7 g dietary fibre, 11 g sugar), 295 mg chol,

450 mg sodium.

TEST

KITCHEN

TIP

Add a bowl of

your favourite

spiced olives to

serve alongside

these dishes.