Lemon Yogurt Chicken

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This is one of my favourite healthy Mediterranean meals. It was inspired by one of my favourite restaurants Vovo Telo, but I added my own spicy twist. Yogurt goes with everything, and mixing it with cucumber and mint is a match made in heaven. This recipe is for 2 people, but you can easily double it.


INGREDIENTS

Kosher salt
Black pepper
Olive oil

2 Free-range chicken breasts
1/2 tsp paprika
1/2 tsp oregano
1/2 small lemon, juiced
10 cherry tomatoes
1 sprig fresh rosemary
Small handful of fresh rocket to serve

For the veggie couscous:

125 g couscous
175 ml chicken stock
1/2 lemon, zest and juice
1/2 red pepper, finely chopped
1/2 yellow pepper, finely chopped
1 small red onion, finely diced
2 cloves garlic, crushed
2 baby leeks, finely chopped
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp ground cinnamon
1 tbsp pumpkin seeds, roasted

For the Raita:

150 ml natural yogurt
1/4 cucumber, grated
Small handful mint leaves, chopped
Large pinch salt
1/2 green chili, deseeded and finely chopped (optional)


METHOD
Serves 1-2 people
Preparation: 20 minutes
Cooking time: 40 minutes


Preheat the oven to 200C. 

Place the whole cherry tomatoes in a bowl with olive oil, kosher salt, black pepper and 1 sprig of rosemary, roughly chopped. Lay them out on a roasting tray, and roast for 10-15 minutes, or until they have turned soft. When the tomatoes have 1 minute left in the oven, toast the pumpkin seeds or 1 minute- keep an eye on them.

Butterfly both chicken breasts, then marinade in bowl with olive oil, oregano, paprika, salt, pepper and lemon juice.


For the veggie couscous:

In a hot pan, heat up a large lug of olive oil and saute the chopped onions, leeks and garlic for 5 minutes, season with salt and pepper. Then add the peppers and cook for 2 minutes. 

In a heat-proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zest of half a lemon, and chicken stock. Cover for 5 minutes.

While the couscous is cooking, place a griddle pan on high-heat and cook the chicken for 3-5 minutes on each side, be careful not to overcook.

Fluff the couscous with a fork and add the cooked veggies and toasted pumpkin seeds, taste and adjust the flavour with salt, if needed.


For the Raita:

Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients, adding the salt at the end.

To plate up, split up the couscous between two plates, place the chicken on top and serve with the raita and some fresh rocket.


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4 thoughts on “Lemon Yogurt Chicken

  1. Thank you, you always leave such wonderful comments- I really appreciate it!
    I love chicken, it’s affordable and so diverse!
    Such a pleasure, I hope you try some of my recipes soon! 😀

  2. Sweet blog! I found it while surfing around on Yahoo
    News. Do you have any tips on how to get listed in Yahoo News?
    I’ve been trying for a while but I never seem to get there!
    Cheers

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