blackemerald1
MyPTSD Pro
@DharmaGirl
Chicken with Spring Onions Chilli and Yoghurt
INGREDIENTS
Serves: 4-6
METRIC Measurements
6 skinless chicken breasts
juice of 2 lemons
75 millilitres olive oil
500 grams Greek yoghurt
6 thin spring onions (or 4 fat ones) (thinly sliced)
1 fresh green chilli (deseeded)
2 cloves garlic (peeled and minced)
½ cucumber (peeled and cut into cubes)
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh mint
METHOD
Chicken
Open out each chicken breast and cut into about 3 lengthways so that you have thinner, smaller pieces.
Put them into a freezer bag/dish with the lemon juice and 3 tablespoons of oil, season with salt and pepper. Put in fridge to marinate.
Sauce
Tip the yogurt into a large bowl and throw Chilli and Spring Onion over the top.
Add garlic to the yogurt and cucumber and most of the coriander and mint, reserving a little to garnish.
Mix all these ingredients together, and taste for seasoning; add salt if necessary. Refrigerate till ready to be served
Cooking
Pour the 2 remaining tablespoons of olive oil into a large pan and heat.
Remove chicken from the marinade and fry for 3-5 minutes a side or until golden outside, and completely cooked. In the last moment of cooking, tip in about half of the lemony marinade to add sharpness and gloss. (Alternatively put into an oven proof dish and bake till golden and cooked through)
Serving
Place chicken on serving platter and yoghurt mix in a bowl. Garnish with remaining herbs.
Enjoy.
Chicken with Spring Onions Chilli and Yoghurt
INGREDIENTS
Serves: 4-6
METRIC Measurements
6 skinless chicken breasts
juice of 2 lemons
75 millilitres olive oil
500 grams Greek yoghurt
6 thin spring onions (or 4 fat ones) (thinly sliced)
1 fresh green chilli (deseeded)
2 cloves garlic (peeled and minced)
½ cucumber (peeled and cut into cubes)
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh mint
METHOD
Chicken
Open out each chicken breast and cut into about 3 lengthways so that you have thinner, smaller pieces.
Put them into a freezer bag/dish with the lemon juice and 3 tablespoons of oil, season with salt and pepper. Put in fridge to marinate.
Sauce
Tip the yogurt into a large bowl and throw Chilli and Spring Onion over the top.
Add garlic to the yogurt and cucumber and most of the coriander and mint, reserving a little to garnish.
Mix all these ingredients together, and taste for seasoning; add salt if necessary. Refrigerate till ready to be served
Cooking
Pour the 2 remaining tablespoons of olive oil into a large pan and heat.
Remove chicken from the marinade and fry for 3-5 minutes a side or until golden outside, and completely cooked. In the last moment of cooking, tip in about half of the lemony marinade to add sharpness and gloss. (Alternatively put into an oven proof dish and bake till golden and cooked through)
Serving
Place chicken on serving platter and yoghurt mix in a bowl. Garnish with remaining herbs.
Enjoy.