- CHIMMICHURRI PASTE:
- 2 handful parsley, no stems
- 2 handful fresh coriander
- 1 handful baby spinach
- 1/2 red onion, finely chopped
- 2 cloves garlic, finely sliced
- 4 Tbs olive oil
- 2 Tbs lime or lemon juice
- 1 red chilli (no seeds)
- 20 g roasted almonds
- FOR THE CHICKEN:
- 6 chicken pieces (thighs and legs)
- 500 g baby potatoes
- 2 shallots, halved
- 30 ml canola oil
- 4 cloves garlic, crushed
- 100 g vine tomatoes
Preheat the oven to 180°C
Combine the chimmichurri ingredients together in a blender to form a paste.
Put the chicken pieces in a separate bowl and add 3/4 of the chimmichurri paste and mix until the chicken pieces are fully coated then place them in a large baking tray.
Cut the baby potatoes in half and coat in oil, salt and pepper then scatter them evenly around the chicken pieces, toss in the garlic pieces.
Place the tray with chicken and potatoes in the oven for around 30 -40 minutes.
Once the chicken has been in the oven for around 30 minutes add the vine tomatoes onto the tray and then put the tray back into the oven until the chicken and potatoes are cooked – about 10 minutes.
45ml olive oil
8 chicken pieces
1 onion, cut into wedges
1 410g tin Italian chopped tomatoes
500g potatoes, peeled, boiled and quartered
30ml fresh flat-leaf parsley, chopped plus extra for serving
20ml fresh thyme, leaves only
250g button mushrooms, sliced
20 Kalamata olives
- Heat the oil in a casserole and brown the chicken, for about 10 minutes. Remove the chicken and keep warm.
- In the same pot, add the onions, and sauté until translucent. Add the tomatoes, water and cook covered for about 10 minutes.
- Return the chicken to the pot together with the potatoes and herbs. Simmer covered until the chicken is cooked through, for about 10 – 15 minutes.
- Add the mushrooms and olives and continue to cook until the mushrooms are cooked. Sprinkle with extra parsley and serve.
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4 boneless, skinless chicken breasts (1-11/4 pounds)
Salt & freshly ground pepper to taste
3 teaspoons extra-virgin olive oil or canola oil, divided
¼ cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice
- Season chicken breasts on both sides with salt and pepper. Heat 11/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 11/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken.
- Garnish with the remaining 1 tablespoon chopped fresh dill.
- 250g white bread flour
- 7 g yeast
- 1 Tbs poppy seeds
- 160 ml water
- 10 ml oil
- 5 ml salt
- 4 chicken breasts
- 60 ml oil
- 3 cloves garlic, chopped
- salt and pepper
- 250 ml Greek yoghurt
- 30 ml lemon juice
- 1 cucumber, diced
- handful of fresh coriander
- 1 head lettuce, shredded
- 2 tomatoes, chopped
- 2 spring onions, sliced
Pitas: In a bowl mix the flour, yeast, poppy seeds and salt. Pour in 120 ml of the water and the oil. Gather the ingredients with your hands. Add the remaining water as you mix until a soft dough forms.
Lightly dust a working surface with flour and knead the dough for 5 minutes. Transfer to a greased bowl, cover and leave to rise until double in size, about 1 hour.
Preheat the oven to 200 °C.
Return the dough to a lightly floured work surface. Knock it down, divide into 4 balls and shape into flat ovals.
Heat a baking sheet in the oven for 5 minutes. Dust with flour and arrange the pittas on it. Bake for 5 minutes or until browned.
Filling: Mix the chicken breasts, oil, garlic, salt, pepper and 30 ml (2 T) of the yoghurt in a bowl. Stir to coat the chicken well.
Heat a griddle pan over medium heat and cook the chicken on both sides until charred on both sides and done. If it’s not quite done, pop it in the oven until cooked through. Shred the chicken.
Make the tzatziki by mixing the remaining yoghurt with the lemon juice, cucumber and coriander. Season with salt and pepper.
Top the pitas with the chicken, tzatziki, lettuce, tomato and onion
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For the chicken:
8 free-range chicken thighs, skin on and bone in
2 red onions, peeled and cut into wedges
1 small bunch heirloom carrots, scrubbed
3 standard orange carrots, scrubbed
1 tablespoon vegetable oil
2 teaspoons sesame oil
salt and freshly cracked black pepper
½ cup toasted cashew nuts
fresh coriander, to finish
For the glaze:
zest and juice of 1 mandarin and 1 lemon
¼ cup honey
1 Tbs soy sauce
generous pinch dried red chilli flakes
1 tsp dried coriander
1 Tbs hot (chilli) sauce
2 tsp rice wine vinegar
1 Tbs tomato paste
Preheat the oven to 200º C.
Grease and line a large sheet pan with foil.
Trim the tops off the carrots and cut the larger ones in half. Leave the smaller carrots whole.
Toss the chicken, onions and carrots in the vegetable and sesame oil. Season with salt and black pepper.
Spread out on the sheet pan and roast for 30 minutes.
Combine all the glaze ingredients and pour over the chicken and
vegetables. Return to oven for a further 35 minutes.
Half way through the cooking time, spoon the glaze over the chicken.
Add the cashew nuts to the pan and toss together with the chicken and vegetables.
Turn the oven onto grill (broil) and move the tray to the upper rack.
Grill until the chicken is golden, crisp and sticky.
Scatter over the fresh coriander and serve with steamed rice
Scatter over the fresh coriander and serve with steamed rice