Recipes: Tomato Overload
Disclaimer: I wasn't really keeping track of my measurements, so these are a bit of an estimation.
Lemon Cumin Roast Chicken
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons cumin
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 4 garlic cloves
- 1 lemon, halved
- 1 onion, halved
- 1 full chicken
- 2 tablespoons butter
Instructions
Mix oil, cumin, salt, and pepper. Rub mixture all over washed chicken, including inside. Stuff chicken with half of lemon, halved onion, and garlic cloves. Slice remaining lemon half and place slices between the chicken's wings and legs. Bake at 190C for 1 hour and 20 minutes. Half way through place 1 tablespoon of butter on the chicken. Once baking time is done, place other tablespoon of butter on chicken and broil for 5 minutes.
Leftover Rice
Ingredients:
- congealed chicken fat
- half tomato, chopped
- half leak, chopped
- garlic from the chicken, chopped
- onion from the chicken, chopped
- 1 tablespoon olive oil
- 1/2 cup arborio rice
- 2 1/2 cups boiling water
- halloumi, as much as you want, diced
- 1/2 cube of Knorr chicken stock (optional)
Instructions
Heat oil in pan at medium heat. Sauté chopped tomatoes, leeks, onion, and garlic. Add congealed chicken fat and let it melt. Add rice and give it a little stir. Add boiling water and stock cube. Season and let cook until the rice is cooked through (you might have to add some water if rice isn't completely cooked through...I'm very bad at keeping track of measurements). Once the rice is fully cooked at the halloumi and stir through the rice.
Note: I had some chicken left over so I just placed it on the rice as it was cooking to heat it up a bit. Of course you could also microwave it.
