Amasi, lemon and garlic chicken with bean salad

Chicken

•  In a bowl, whisk together the amasi, lemon juice, zest, garlic, parsley, salt and pepper.
•  Add the chicken and gently mix until evenly coated.
•  Place in the fridge and allow to marinate for six hours, or preferably overnight.
•  Once marinated, remove the chicken from the marinade, wiping off the excess.
•  Cook over a medium heat grill or braai until crispy and cooked through.

Bean salad

•  Bring a pot of salted water to the boil.
•  Add the beans and allow them to simmer for 1-2 minutes until soft (but they should still have a bit of crunch).
•  Remove the beans from the boiling water and place them straight into a bowl of ice water.
•  Once they’ve cooled, allow to drain and pat dry.
•  Mix the olive oil, a pinch of salt and pepper, zest and parsley together. Toss this through the beans.
•  Place the beans on a serving dish, topped with feta cheese and almond flakes.
•  Serve the chicken warm with lemon wedges and bean salad on the side.