Australian Lebanese food

I don't feel our fridge is well stocked if it doesn't have a fresh chook sitting in it waiting to be turned into some sort of comforting meal. I rarely have to look further, when I have no inspiration, than to roasting a chicken somehow.

Feeling rather in the mood for a roast chicken with a bit of a Middle Eastern leaning I thought that simply smothering the flesh with some delicious spices might be enough for a midweek roast with a twist. To go with the chicken, the simplest option for me tonight was a salad and some rice, for these I turned to Abla Amad yet again. The Lebanese Kitchen seems filled with very easy home style meals, and this salad is a great example, the rice and noodles (Riz bi Sh'arieh) is a regular on our table. The sauce doesn't get much easier, and, as my daughter reminded me, not only is it high in calcium, but it's also super-yummy! My children DO listen to me!

Ras el Hanout Roasted Chicken

1 x 1.8 (number 18) chicken, washed and dried well
1 tbsp ras el hanout
1 tbps butter
1 tbsp olive oil
zest of 1 lemon, then cut the lemon in half
2 cloves garlic, bruised
a little extra oil
salt flakes and freshly ground black pepper to taste

I like to bring my chicken out of the fridge at least a half hour before cooking, so do that if you like, first.Preheat oven to 200C. Combine the ras el hanout, butter, olive oil and lemon zest well. Carefully work your fingers under the skin of the chicken from the back end, releasing the skin from the flesh along the breast and down into the legs. Push the spiced butter under the skin and work it toward the front of the chicken and down into the legs evenly, smooshing and pushing it about from the skin sides so it's spread well.

Pop the bruised garlic and the halves of lemon into the cavity of the chicken. If there is a little of the butter mixture left, spread that over the skin with a bit of oil and the seasonings, covering the whole chicken.

Put the chicken breast down into a roasting dish and into the oven for 45 minutes. After it's had it's first 45 minutes, turn the chicken over and put it back in for another 45 minutes. Leave to rest for about 10 minutes before serving with Tahini Sauce.

Serves 4 - 6

Tahini Sauce

1/4 cup lemon juice
1/4 cup tahini
water
salt to taste

Combine the juice, tahini and salt, and stir well, it will become quite thick. Add enough water to come to a sauce consistency similar to pouring cream. This will likely be almost 1/4 cup of water, but go easily, there is no turning back, add the water about a tablespoon at a time.

Makes about 3/4 cup - and making double isn't a bad idea if you have family who love to douse the rice and salad along with the chicken in this sauce!

Salatat al Khoudra (Lebanese salad)

1 crisp lettuce (small iceberg or cos work well)
2 Lebanese cucumbers cut on an angle
3 medium-sized tomatoes chopped
1 shallot, cut in half and finely sliced (original calls for white or purple onion, but this is a bit too much for the children)
bunch of mint, roughly torn

dressing

1 1/2 tbsp olive oil
2 tbsp lemon juice
salt to taste
small clove garlic microplaned

Put the salt into the lemon juice which will help it to dissolve, then add the oil and garlic, and whisk to combine. Add the shallot to this for a few minutes which will help to soften the taste of the onion further.

Shred the lettuce into pieces and combine in a large bowl with the cucumber, tomatoes, lettuce and mint. Pour the dressing over and toss well.

Serves 6


Dinner is served! This is one of those meals that the family really tucks into! As the cook, you gotta love that!