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For the Chilli Garlic Oil

125 ml (½ cup) Olive Oil

1 tablespoon Dried Red Chilli Flakes

5 Garlic Cloves, peeled and smashed

For the Chicken Marinated in Chilli Garlic Oil

560 grams (1 pound 3 ounces) Chicken Breast, cut into strips

3 tablespoons Cooled Chilli Garlic Oil (or to taste)

1 Lemon, sliced into thin rounds

1 teaspoon Salt (or to taste)

¼ teaspoon Black Pepper

Handful Fresh Coriander, chopped

For the Chickpea Greek Salad

½ Cucumber, diced

15 Cherry Tomatoes, halved

4 tablespoons Pitted Green Olives

6 Basil Leaves, chopped

Few tablespoons Feta, crumbled

¼ Red Onion, peeled and thinly sliced

1 tin (400 grams) Chickpeas, drained

2 tablespoons White Wine Vinegar

2 tablespoons Extra-Virgin Olive Oil

Plenty of Salt and Pepper

Juice of ½ Lemon

For the Minty Greek Yoghurt

200ml Greek Yoghurt

Handful Fresh Mint Leaves

Salt and Pepper, to taste



To make the Chilli Garlic Oil:

Place the olive oil, chilli flakes and garlic into a deep saucepan. Bring to a low boil and cook for 3-4 minutes until the garlic is fragrant and lightly brown.

Set aside and let it cool completely. This will keep in the fridge, covered tightly, for a few days.

To make the Chicken Marinated in Chilli Garlic Oil:

Place the chicken strips in a bowl. Add the chilli garlic oil, lemon slices, salt, pepper and fresh coriander. Give everything a good stir. Leave to marinade for a few hours or ideally, overnight in fridge.

30 minutes before you want to cook, take the chicken out of the fridge and let it come to room temperature.

To cook, take a large frying pan. Place over a medium heat and when the pan is hot, add all the chicken along with the marinade. Let it bubble and fry for a minute or two.

Then, turn the heat right down and cover with a lid. Let it cook for about 15 minutes or until the chicken is fully cooked.

Then, uncover and dry out the excess liquid over a high heat, stir-frying as you do this. Keep it as saucy or as dry as you want.

To make the Chickpea Greek Salad:

Place all the ingredients into a large bowl and mix well.

To make the Minty Greek Yoghurt:

Blend 4 tablespoons of the Greek yoghurt with the fresh mint until smooth. Then, stir in the remaining yoghurt, salt and pepper.



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