14 April 2014

Chicken Zorba

This recipe has been in my family for years. So long that I have it written in my first ever recipe book (when I was about 14) and we still eat it now. My favourite way to eat this is with warm flat tortillas, salad, strips of cucumber and tomatoes. A great thing to have prepped ahead of time (marinade the chicken anywhere from 30 mins to overnight) for a spring/summer lunch and it's what we had as our first lunch in the garden in our new flat.

Chicken Zorba

serves 4 (light lunch)

4 chicken breasts
1 tbsp vegetable oil
juice of 2 limes
1 level tsp ground coriander
1 tsp ground cumin
½ tumeric
handful of mint, chopped
pinch of salt
150g Greek yoghurt
170g houmous

1. Mix the lime juice, spices and salt together in a bowl or bag big enough to marinade the chicken.

2. Cut the chicken into thin strips, mix with the lime juice and spices and marinade for at least 30 minutes.

3. When you are ready to eat mix the yoghurt and homous together and put into a serving bowl.

4. Heat the vegetable oil in a frying pan and fry the chicken for 8-10 minutes or until it is cooked through.

5. Sprinkle with mint and serve with the houmous/yoghurt mix, tortilla wraps, and salad.

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