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Chicken marinade in chilli garlic oil with chickpea greek salad + minty greek yogurt



A Simple List of Ingredients:

1. Olive Oil
2. Garlic
3. Dried Red Chilli Flakes
4. Chicken Breast Strips
5. Lemon
6. Salt and Pepper
7. Fresh Coriander
8. Cucumber
9. Cherry Tomatoes
10. Pitted Green Olives
11. Fresh Basil
12. Feta
13. Red Onion
14. Tinned Chickpeas

15. White Wine Vinegar
16. Greek Yoghurt
17. Fresh Mint

Bismillah, let’s begin!
And, we begin by making the chilli garlic oil which could not be easier. Three ingredients, one pan and a few minutes, and we’ll be done. If you want an oil with extra spices, try the one in this recipe.
Take a deep saucepan and measure out 125ml (1/2 cup) Olive Oil. I used the olive oil for cooking and a vegetable oil would be fine too.

Pour the oil into the pan.

So, we have the oil part. Now for the chilli. I used dried red chilli flakes. These are a lot less intense than red chilli powder.

Take 1 tablespoon Dried Red Chilli Flakes. Adjust the measurements according to how spicy your chilli flakes are.

Add the chilli flakes to the pan.
We have the oil and the chilli. Now, for the garlic. Take 5 Garlic Cloves.

Give them a peel and a smash with the back of a knife. We don’t want to chop the garlic because it’ll be too strong.

Add the garlic to the pan.

Give everything a quick stir.

Place over a medium heat and let it come to a low boil.

This is when the oil begins to bubble. The garlic will start to cook and the oil will be very reminiscent of a tarka used in daal.

Cook the oil for 3-4 minutes until the garlic is fragrant and lightly browned.

Like so!

Pour the oil into a bowl and let it cool completely. This is great to make ahead and it will keep, covered tightly, in the fridge for a few days.
It also is great in salad dressings but we ….

… are going to marinade chicken with it. In this picture, the oil looks a little different because it’s been in the fridge overnight and solidified. A quick stir soon sorted it out though.
For the chicken, take 560 grams (1 pound 3 ounces) Chicken Breast, cut into strips.

Place into a mixing bowl.
Take the cooled chilli garlic oil. If it’s solidified, give it a stir and it’ll be fine.

Add 3 tablespoons Chilli Garlic Oil, or to taste. Remember, the oil will be quite strong on its own but with the chicken, it’ll be fine. Chicken can take it!
Then, grab 1 Lemon.

Slice it into thin rounds and add to the bowl.

Season with Salt and Pepper, to taste. I used 1 teaspoon Salt and 1/4 teaspoon Pepper.
Finally, take a handful Fresh Coriander.

Give it a chop and add to the bowl.

Stir well.

Cover and set aside to marinade for a few hours and even better, overnight!

30 minutes before you want to cook, take the chicken out of the fridge and let it come to room temperature.
Take a large frying pan and set it over medium heat. When it’s hot, add the chicken along with all the marinade.
There’s no need to add any extra oil because there’s plenty in the marinade.

Let it bubble for a minute or two.

Then, cover with a lid and set the heat to the lowest. Let it cook for 15 minutes or until the chicken is fully cooked.
Uncover the pan and it’s time to dry out all the excess liquid.
Turn the heat up and stir-fry until the liquid has dried out …
… like this! You can keep it as saucy or as dry as you like. And, that’s it! Keep it warm whilst we make the chickpea Greek salad.

Side Note Thing: the recipe that I adapted, baked the chicken in the oven. Feel free to do that too.

To make the chickpea Greek salad, it could not be easier than gathering your ingredients together, giving the dice, pouring in a simple dressing and giving everything a toss.
So, take a big bowl and let’s do this!
First up, cucumber. I love cucumbers – there a must in every salad I make.

Take 1/2 Cucumber and give it a dice.

Throw it into the bowl.
Next, cherry tomatoes! These are another fave and let’s be honest, you’re missing out if you don’t use them. They’re in season and so sweet.

Take 15 Cherry Tomatoes and slice them in half.

Toss them in.
Oh my gosh, next, we have olives! I’m not the biggest olive fan but I put them because my dad eats them like they’re sweets and because they add a pickled, saltiness to everything.

Throw in about 4 tablespoons Pitted Green Olives.
Next, fresh basil. We’re harvesting this from two plants that are growing non-stop this summer. If you don’t want to use basil, try fresh coriander or parsley instead.

I added a handful Fresh Basil, chopped.

Next, feta. An ingredient that I haven’t ever been too fond of until quite recently. My cousin used it in a salad at her tea party, and I couldn’t comprehend how anyone could eat it. It was so salty and soft. Fast forward two years when I cooked orzo with Greek lamb and feta. The feta was crumbled over the hot lamb and it melted and created these pockets of salty, creamy goodness and I was hooked.
Along with feta, another ingredient which I wasn’t too keen on was raw onion. To this salad, I added it in, sliced very thinly to give that onion flavour that so many people love.

So, into the bowl goes:
Few tablespoons Feta, crumbled
1/4 Red Onion, thinly sliced
Next, my fave, tinned chickpeas. Give them a drain and rinse before adding in.

I added 1 tin (400 grams) Chickpeas.

That’s all the veggies. Time for the dressing and what I love about this salad is that the dressing ingredients are just poured straight in – no need to whisk them in a separate bowl.

First up, white wine vinegar.

To the bowl, add 2 tablespoons White Wine Vinegar.

Along with 2 tablespoons Extra-Virgin Olive Oil.

Next, plenty of Salt and Pepper. Don’t skimp on the seasoning here, it’s what will bring all the veggies to life. Trust me.

Finally, the juice of 1/2 Lemon.

And, that’s it! Give everything a good toss.

The chickpea Greek salad is ready! This would make a great veggie lunch on its own.
Finally, minty Greek yoghurt. Into a bowl, place:
Handful Fresh Mint Leaves
4 tablespoons Greek Yoghurt (taken from the 200ml in the recipe)
Give them a blitz with a hand blender until smooth.

Stir in the remaining 200ml Greek Yoghurt. Add Salt and Pepper, to taste and stir in.
If you want a runnier yoghurt, add a few drops of milk to help thin it out.
We’re ready to eat! Grab a platter and put on your chicken. Don’t forget the lemon slices too – they will be lovely and caramelized.

Pile on the salad and pop the yoghurt in a small dish.


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There’s no real method as to how to eat this salad – just load it all onto a plate and dig in!


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Ghana Salad





12 servings

  1. 2 Tomatoes
  2. 1 Onion
  3. 1 Cucumber
  4. 2 Eggs
  5. 1 as needed Heinz Salad Cream
  6. 1 can Heinz Baked Beans
  7. 1 packages Romaine Salad Mix


20 mins

  1. Boil eggs

  2. Slice tomatoes

  3. Slice onions

  4. Slice cucumber

  5. Start the salad once eggs are cooked by slicing the eggs

  6. Mix the romaine salad mix with all sliced ingredients

  7. Add baked beans

  8. Top with salad cream

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Engagement Roast Chicken






Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

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Smoky Black Bean Burgers






  • Prep 10 m

  • Cook 10 m

  • Ready In 55 m

  1. Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
  2. Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
  3. Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.

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