Pete Evans’ nourishing paleo Lebanese chicken recipe

“This is a lovely, lightly spiced chicken recipe that’s perfect for any time of the year,” says Pete Evans about this flavour-packed dish. It’s just one of the many nourishing paleo-inspired recipes in the celebrity chef’s beautiful new cookbook, Healthy Everyday (Plum; $39.99).

Lebanese chicken with radish salad

Pete Evans, Paleo Chicken Recipe, My Kitchen Rules Co Host

Serves 4


1 kg butterflied organic chicken pieces (ask your butcher to do this)

Sea salt and freshly ground black pepper


1 tablespoon ground cinnamon

2 tablespoons ground cumin

10 cardamom pods

4 allspice berries

1 tablespoon ground turmeric

1 ½ teaspoons paprika

4 garlic cloves, chopped

3–5 cm piece of ginger (about 30 g), peeled and coarsely chopped

2 tablespoons honey

180 ml olive oil


1 long red chilli, seeded and sliced

1 spring onion, finely sliced

3 radishes, finely sliced

1 Lebanese cucumber, diced

5 okra

1 sliced lemon, segmented (see tip)

2 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

3 tablespoons chopped flat-leaf parsley leaves

3 tablespoons chopped coriander leaves

3 tablespoons chopped mint leaves


  1. Start by making the marinade. Put all the spices in a food processor or spice grinder and process until you have a fine powder.
  2. Add the garlic and ginger and process to a paste. Transfer to a bowl and whisk in the honey and oil.
  3. Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.
  4. Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C.
  5. If you are using a barbecue, cook the chicken for 10–14 minutes, or until cooked through, turning over after 5–7 minutes. Alternatively, place it on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.
  6. To make the salad, combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.
  7. Serve the chicken with the radish salad.


To segment a lemon, first remove the zest and white pith. Use a small, sharp knife to cut alongside the membrane of one segment to the centre of the lemon. Cut along the other side of the segment and you should be able to remove the segment. Repeat this process for the remaining segments.