Braised Mexican Orange Chicken

Prep:

1. wash and halve baby potatoes
2. peel and chop red onions
3. wash and chop coriander, keeping leaves and stems separate
4. rinse and cut red capsicums into strips
5. peel and thinly slice carrots
6. rinse and trim green beans
7. zest orange and squeeze juice
8. pop a small pan with a little salted water on to boil

Method:

1. Half cover potatoes with salted water and bring to the boil. Cook for about 5 minutes, or until just tender. Drain and cover. Use the same saucepan and put a little salted water on to boil.
2. Heat olive oil in a flameproof roasting pan over a high heat. Add chicken in 300g batches. Cook for about 3 minutes on each side, or until browned. Remove.
3. Heat olive oil in same pan over a medium heat. Add onion, capsicum and carrot. Cook, stirring, until onion is soft.
4. Add orange juice to pan with spice mix and coriander stems. Stir to combine. Return chicken to pan. Simmer, covered, for about 5 minutes. Add potatoes. Simmer for a further 5 minutes, or until chicken is tender.
5. Add beans to boiling water and cook for 3-4 minutes until just tender. Drain and toss in a little olive oil, salt and pepper.
6. Serve chicken with beans, sprinkle with coriander leaves.
7. wash and chop parsley
8. cut lemon into wedges
9. preheat the oven to 200°C (180°C fan-forced)
10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.