Illustrated Teacup

Family | Lifestyle | Food | Tattoos | Southampton

Friday, 11 March 2016

FOOD: Friday Night Greek Chicken

Greek Chicken and Veg Couscous

We're loving the easiness of coucous in our house at the moment. It basically cooks itself and is so easy, especially for those busy weekday evenings.
Today's foodie post is a yummy Friday night dinner, healthy but a little cheeky too and all ready in less than 30 minutes.
Be warned, this recipe uses a lot of couscous, so if you need to half the measures that's cool as we ended up with about three spare portions afterwards (which were handy for work lunches the next weeks). You can see the full recipe in this book.



Ingredients:
Coucous
1 mug (300g) of couscous
2 mixed-coloured peppers
1 fresh red chilli
4 spring onions
1/2 bunch of fresh dill
200g of podded raw or frozen peas
1 small handful of black olives (we used green)
2 tbsp extra virgin olive oil
40g feta cheese

Chicken
2 x 200g skinless chicken breasts
1 heaped tsp dried oregano
1 tsp ground allspice
1 lemon
olive oil

Tzatziki
1/2 cucumber
250g fat-free natural yoghurt
1/2 a lemon
1/2 bunch of fresh mint

Cooking:
Put one mug of couscous and 2 of boiling water into a bowl with a pinch of salt and cover. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, oregano, allspice and the zest of the lemon. Fold over the paper and bash to flatten the chicken to 1.5cm. Place in a frying pan with 2 tablespoons of oil , turning every 3-4 minutes until golden on both sides.

Using a box grater, coarsely grate the cucumber. Sprinkle it with salt, then squeeze the cucumber in your hands to get rid of the excess water. Pop in a bowl with the yoghurt, juice of 1/2 lemon and a pinch of pepper. Finely chop the leafy half of the mint, and mix.

Remove the stalk and seeds from the peppers and chilli and pulse in a food processor with the spring onions and dill. Scatter on a large tray or platter.

Add the pea to the veg (blanch frozen ones for a couple of minutes in boiling water beforehand), add the olives, a squeeze of lemon juice and the extra virgin olive oil.

Fluff and scatter over the coucous and toss with the veg, and season to taste.
Move the cooked chicken to a board, slice ad lay on top of the couscous.
Crumble over the feta and serve with the tzatziki.

Let me know your thoughts on this dish in the comments below!

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Greek Chicken and Veg Couscous

Share:

No comments

Post a Comment

Thank you for your comment.
They are always appreciated and always read.

Blogger Template Created by pipdig