Garlic Roasted Chicken with Halloumi, Avocado and Parsley Salad

Ingredients

Roasted Chicken

• 2 packages chicken thighs [8 pieces] (can also use other cuts)
• 6 cloves garlic, crushed
• 1 whole lime, juiced
• 3 tsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp cinnamon -1 tsp nutmeg

Halloumi Salad

• 200 grams of halloumi cheese
• 3 avocados (I used hass), chopped
• 1/2 red onion, sliced
• 1 bunch of parsley, chopped
• 3 tsp olive oil
• 1 lemon, juiced
• 5 basil leaves, chiffonade
• 1 tsp za'atar

Cooking

Chicken

1. combine the garlic, lime, salt, olive oil in a mortar and combine until paste-like consistency. take the spices and combine in a small bowl with a fork until completely mixed.
2. place chicken in a large bowl and pour spice mix and marinade over and combine together with chicken until covered well. you can also place chicken in a plastic sealing bag and pour in the marinade and spice mix and shake chicken to combine. let sit in fridge for at least 2 hours or better over night.
3. in a frying pan or skillet, add 4 tsp vegetable oil and brown chicken on each side. in a baking dish, add 2 tsp oil and add the chicken. (or if used a cast iron skillet, keep chicken in it and put that in the oven) place in oven at 350F and bake for 25 - 30 minutes.

Halloumi Salad

1. slice halloumi and grill the cheese on each side until slightly browned. cut up pieces of halloumi and place in a large bowl. chop parsley and add it to the bowl. slice onions and add to the bowl. remove from skin and chop avocado and add to bowl. add chiffonade basil and za'atar.
2. mix lemon juice and olive oil in a bottle and shake well to mix. pour over the salad and toss well to combine.
3. plate up by serving a few thighs and a couple scoops of salad on a plate. I also like to serve this with baba ganoush and Lebanese rice or curry roasted potatoes.

bon appetit