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Spiced Lemon Chicken Wraps

21st February 2019 By Louise Leave a Comment

Lemon & Cardamom Chicken Wraps

Lemon & Cardamom Chicken Wraps with Red Cabbage Slaw

I can’t describe myself as a vegetarian but by and large I steer away from meat when I think about what to prepare for our supper. Every now and then however I go through periods of eating meat more regularly. One of our family favourites is roast chicken, free range from my local farm, it’s so hard to beat.

This particular recipe is great to feed a crowd, summer or winter, real communal food.  The thighs are marinated in yogurt and spices and cooked with slices of lemon.  I like to serve it with a red cabbage slaw and a healthy dollop of Greek style yogurt.  I have cooked this on the barbecue in the summer months, I just marinate it overnight to maximise on flavour as you obviously cant cook it in the yogurt.

You can find the yogurt flatbreads recipe here

Print Recipe

Spiced Lemon Chicken Wraps

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dinner
Servings: 4 people

Ingredients

  • 8 Boneless chicken thighs
  • 200 g Greek style yogurt
  • 1 level tsp Cinnamon
  • 1/2 tsp Cardamom, freshly ground
  • 1/2 tsp Freshly ground black pepper
  • 1 small onion
  • 1 1/2 Lemons, zest of half
  • 2 cloves Garlic

Red Cabbage Slaw

  • 1/2 medium Red cabbage
  • 1 small Red onion
  • 100 g Kale
  • 1 Red chilli
  • 1 small bunch Fresh mint
  • 6 tbsp Olive oil
  • 2 tbsp Apple cider vinegar
  • 1/2 tsp Fine sea salt

Instructions

  • Four hours, or at least two hours before you would like to cook the chicken, marinate the thighs firstly in the juice and zest of 1/2 a lemon and a sprinkling of salt, leave for 15 minutes. Now blitz 5 tablespoons of the yogurt, spices , onion and garlic.
  • Preheat the oven 180C/Gas 4. Put the chicken and marinade in a single layer on a baking tray or oven proof dish. Slice the remaining lemon and combine with the chicken. Season with salt and pepper.  Place in the oven for 30-40 minutes or until cooked through.
  • While the chicken is cooking make the slaw. Shred the cabbage and kale finely and slice the red onion finely too. Chop the chilli finely. Combine all the vegetables in a bowl and sprinkle over the salt, toss and leave to stand for 10-15 minutes. Mix together the oil and vinegar and add to the slaw, finely chop the mint and add to the salad.
Chicken Wraps with Greek Yogurt

Chicken Wraps with Greek Yogurt

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Filed Under: Dinner, Healthy, Lunch Tagged With: chicken, Communal food, Slaw, Wraps

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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