Spice-rubbed roast chicken and tabouli

So this might not look the best, but the flavour was sensational. Because we’re I’m currently in the midst of Project Boombalardy, I took most of the skin off as the WW recipe that inspired this said to do, but if you’re just a sane rational person with no emotional issues regarding food, just rub it over the chicken. Maybe rub some up under the skin as well just for even more flavour. That said, taking the skin off the chicken I mean, I was amazed at how much fat still came off the bird (I didn’t bother taking the underside skin off.

Spice-rubbed roast chicken

  • 1 chicken, cut down the backbone and pressed flat
  • 1 tbs sumac
  • 2 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 lemon – finely grated zest and the juice
  • 1/4 cup plain yoghurt
  1. Combine all the spices with the lemon zest, juice and the youghurt
  2. Rub into the chicken
  3. Marinade for as long as you’ve got (I did it for a couple of hours, I reckon overnight would be sensational)
  4. Preheat oven to 200C
  5. Place the chicken breast down in a baking dish and roast for 20 minutes
  6. Turn and roast for a further 25 minutes

Great with tabouli
Low-fat high-flavour tabouli

  • 1/2 cup cracked wheat
  • 4 sun-dried tomatoes, finely sliced
  • 2 tomatoes, finely chopped
  • 2 cups flat leaf parsley, finely chopped
  • 1/2 cup mint, finely chopped
  • 1 lemon
  1. Soak the cracked wheat and sun-dried tomatoes in 1 cup of boiling water for 10 minutes then drain well
  2. Combine with grated zest of the lemon and juice of half the lemon

Beef stir-fry with hokkien noodles

I think I’ve referred to my weird relationship with stir-fries. I don’t like them, then I make them and think I should do them more often. The kids love them, so really, the answer is right there. This is a WW-inspired number so is low fat and full of greens.

Beef stir-fry with hokkien noodles

  • 2tsp olive oil
  • 1 onion, sliced
  • 1tbs finely grated ginger
  • 1 red chilli, deseeded and chopped
  • 450g beef, sliced thinly
  • 1 bunch Chinese broccoli
  • 1 bunch broccolini, chopped
  • 1/3 cup stock
  • 1/3 cup teriyaki sauce
  • 300g fresh hokkien noodles
  • 2-4 shallots, sliced
  1. Heat 1 tsp of oil in a wok and brown the beef in batches. Do this quickly, it doesn’t need to be cooked through, just seared. Set aside
  2. Heat remaining oil and stir fry the onion, ginger and chilli for a minute or so
  3. Add the vegetables, the stock and sauce
  4. Cover the hokkien noodles in boiling water and set aside for 2-3 minutes (or what packet instructions recommend), drain and separate with a fork
  5. Add to the wok and toss all together
  6. Sprinkle with shallots and serve.