Greek Chicken With Herby Vegetable Couscous And Tzatziki

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Greek Chicken With Herby Vegetable Couscous And TzatzikiThis looks and tastes like a Summer dish and I can imagine eating it on a hot Summer’s day. Right now in the UK though it’s Boxing Day, and it’s wet and cold.  So why am I making this today you may ask?  After a day of eating stodgy food on Christmas day it’s nice to have something that’s light and zingy on your taste buds – and this recipe does that!  It is a lovely refreshing dish that I’m sure I’ll make again – whatever the season!

I got this recipe from Jamie Oliver’s Jamie’s 15-Minute Meals.  I must admit it took me far longer than 15 minutes! In fact it was a good hour but then I didn’t do what looked like the short cuts, i.e., grating the cucumber, or pulsing the peppers and chilli.  But I cut them all with a small knife instead, because I wanted small chunks of everything – rather than what I felt might turn out to be squelchy pieces, due to being too finely grated or pulsed.

Peas, Diced Peppers, Olives And Chilli Mixed

Peas, Diced Peppers, Olives And Chilli Mixed

 

Chicken Prior To Cooking

Chicken Prior To Cooking

 

Griddled Chicken

Griddled Chicken

 

Greek Chicken With Herby Vegetable Couscous And Tzatziki
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • For the couscous:
  • 1 mug (300g) of couscous
  • 2 mixed-colour peppers
  • 1 fresh red chilli
  • 4 spring onions
  • ½ a bunch of fresh dill
  • 200g podded raw or frozen peas
  • 1 small handful of pitted black olives
  • 2 tablespoons extra virgin olive oil
  • 40g feta cheese
  • For the chicken:
  • 2 x 200g skinless higher-welfare chicken breasts
  • 1 heaped teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 teaspoon ground allspice
  • 1 lemon - zested
  • olive oil
  • For the tzatziki:
  • ½ a cucumber
  • 250g fat-free or ordinary natural yoghurt
  • ½ a lemon juice
  • ½ a bunch of fresh mint
Method
  1. Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a pinch of salt and cover
  2. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano, allspice. cayenne pepper and finely grated lemon zest.
  3. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin
  4. Put into the griddle or frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through.
  5. Coarsely chop the cucumber into small diced pieces.
  6. Sprinkle it with a good pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water and use kitchen towels to mop up the excess liquid
  7. Pop in a bowl with the yoghurt, juice of ½ a lemon and a pinch of pepper.
  8. Finely chop and add the top leafy half of the mint, then mix together.
  9. Remove the stalk and seeds from the peppers and chilli, then chop with the trimmed spring onions and the dill until finely chopped.
  10. Scatter over a large tray or platter.
  11. Add the peas to the veg (if using frozen peas, blanch them in boiling water for a few minutes until cooked).
  12. Chop up the olives and add to the veg mixture, then squeeze over the juice of the zested lemon and add the extra virgin olive oil.
  13. Fluff up and scatter over the couscous, toss well and season to taste.
  14. Move the cooked chicken to a board, slice it up, then lay it around the couscous.
  15. Crumble over the feta and serve with the tzatziki.

 

Greek Chicken With Herby Vegetable Couscous And Tzatziki

Ready To Serve

 

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