TIP IF BAKING IN THE OVEN,
COOK FOR 25 MINUTES AT 200C. PLACE CHICKEN ON A FOIL COVERED OVEN TRAY OR BAKING DISH FOR EASY CLEANING.
Light and easy autumn fare - the subtle Greek flavours of the chicken blend perfectly with the striking colour and flavour of the fresh Mediterranean summer vegetables. You can choose to use a frying pan or cook it in the oven, but you can’t beat the s cky charred crust you get from the barbecue.
Greek Chicken Prep time 10 minutes Cook time 10 minutes Total time 15 minutes Serves 4 Ingredients
800 g boneless chicken thighs Marinade ½ tablespoon smoked paprika 8 tablespoons Greek yoghurt 4 garlic cloves, crushed, 1 lemon, zested and juiced 3 tablespoons mint sauce 2 tablespoons olive oil 2 tablespoons honey salt and pepper Salad 1 red capsicum, chopped into 2 cm pieces ½ red onion, finely sliced 1 Lebanese cucumber, cut into 1 cm pieces 100 g Kalamata olives, halved 250 g cherry tomatoes, halved 100 g feta, crumbled Dressing 2 tablespoons red wine Vinegar 6 tablespoons olive oil 1 tablespoon honey
Method
1 Combine all marinade ingredients in a bowl or plas c ziplock bag. Retain 4 tablespoons for serving. Add the chicken, tossing to coat thoroughly. If you have me, allow chicken to marinate for 2 hours or more. 2 Remove chicken from bag and discard marinade. On a hot barbecue or frying pan, cook 102
Peninsula Kids – Autumn 2016
chicken for 5 minutes each side, or un l cooked through. 3 Allow to rest for 5 minutes. 4 Toss all salad ingredients in a bowl. To make dressing shake ingredients in a jar, pour over salad and toss together. 5 Serve salad with chicken and retained yoghurt sauce.