Chicken With Spring Onions, Chilli and Greek Yogurt
by Nigella. Featured in HOW TO EATIntroduction
The sauce borrows from the idea of tsatsiki and all those Middle-Eastern yogurt salads — it is a cool, pungent accompaniment to the tender, but not strongly flavoured, chicken.
For US cup measures, use the toggle at the top of the ingredients list.
The sauce borrows from the idea of tsatsiki and all those Middle-Eastern yogurt salads — it is a cool, pungent accompaniment to the tender, but not strongly flavoured, chicken.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 6 skinless chicken breasts
- juice of 2 lemons
- 75 millilitres olive oil
- 500 grams Greek yoghurt
- 6 thin spring onions (or 4 fat ones)
- 1 fresh green chilli
- 2 cloves garlic
- ½ cucumber (peeled and cut into cubes)
- 3 tablespoons chopped fresh coriander
- 3 tablespoons chopped mint
- 6 skinless chicken breasts
- juice of 2 lemons
- 5 tablespoons olive oil
- 2 cups Greek yoghurt
- 6 thin scallions (or 4 fat ones)
- 1 fresh green chile
- 2 cloves garlic
- ½ cucumber (peeled and cut into cubes)
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped mint
Method
- Open out each chicken breast, and cut into about 3 lengthways so that you have thinner, smaller pieces. Put them into a freezer bag, or dish, with the lemon juice and 3 tablespoons of oil, and season with salt and pepper. Meanwhile, get on with the sauce.
- Tip the yogurt into a large mixing bowl and, letting everything drop on top of it, slice the spring onions finely and deseed and chop the chilli finely, too.
- Peel and mince the garlic into the yogurt and also add the peeled cubed cucumber and most of the freshly chopped coriander and mint, reserving a little to sprinkle on top later.
- Mix all these ingredients together, and taste for seasoning; I like to add a fair bit of salt. Pour the 2 remaining tablespoons of olive oil into a large pan to heat up.
- Take the chicken out of the marinade and fry for 3-5 minutes a side or until golden outside in parts, and wholly cooked through. At the last minute, tip in about half of the lemony marinade to add sharpness and gloss.
- Remove the chicken pieces to a serving dish, and scrape the yogurt mixture into bowl, with a spoon to dollop, and sprinkle with the remaining chopped herbs.
- Open out each chicken breast, and cut into about 3 lengthways so that you have thinner, smaller pieces. Put them into a freezer bag, or dish, with the lemon juice and 3 tablespoons of oil, and season with salt and pepper. Meanwhile, get on with the sauce.
- Tip the yogurt into a large mixing bowl and, letting everything drop on top of it, slice the scallions finely and deseed and chop the chilli finely, too.
- Peel and mince the garlic into the yogurt and also add the peeled cubed cucumber and most of the freshly chopped coriander and mint, reserving a little to sprinkle on top later.
- Mix all these ingredients together, and taste for seasoning; I like to add a fair bit of salt. Pour the 2 remaining tablespoons of olive oil into a large pan to heat up.
- Take the chicken out of the marinade and fry for 3-5 minutes a side or until golden outside in parts, and wholly cooked through. At the last minute, tip in about half of the lemony marinade to add sharpness and gloss.
- Remove the chicken pieces to a serving dish, and scrape the yogurt mixture into bowl, with a spoon to dollop, and sprinkle with the remaining chopped herbs.
Additional Information
MAKE AHEAD / STORE:
Leftovers can be stored, covered, in the fridge for up to 3 days. Store the sauce and chicken separately. The sauce may become thinner as it stands. Eat cold.
MAKE AHEAD / STORE:
Leftovers can be stored, covered, in the fridge for up to 3 days. Store the sauce and chicken separately. The sauce may become thinner as it stands. Eat cold.
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Show more commentsHi Nigella and Team, thank you so much for posting this. As I had all the ingredients either in the freezer or the garden I could make this in the heatwave, cooking the chicken outside. Really tasty, will make again. (I can make tzatziki now - yeah!)
Just made this dish which went down a treat with all the guests. The yoghurt did need, as Nigella suggests, a lot of sea salt and this did make a positive difference. I would advise tasting every time some seasoning is added. Great dish!
I don’t usually eat Greek but this was doable and delicious. My partner and friend couldn’t stop complimenting!
Really Yummy, everyone loved it with green salad and flatbreads!
Just made this with chicken thigh fillets for dinner and it was really delicious. Nigella is the master of recipes that are so much more than the sum of their parts - and this is certainly one of those. Did equal quantities of mint, coriander and dill in the sauce - as per a slight variation in one of my Nigella books. Husband and children all enjoyed (quite an achievement!). Served with home made flatbreads and Imam Biyildi. Will definitely be making this one again :-)
Loved it! Easy and delicious!
Totally DELICIOUS! Prepared this for dinner this evening and everyone loved it - the sauce/dip was divine! Quantity of sauce to chicken was excessive but that just leaves more for another use - keeping this one!
Just made this for guests coming over this evening. Some nibble food. Had a sneaky taste and its gorgeous. So simple and easy to make. Tastes so healthy and fresh.
Oh oh oh... looks soooo yummy!
Oh this looks delicious and so easy and quick to make!
i love it.....its excellent to make this as a pre dinner snack:) love u
Mmmmm, I bet this would be lovely served with some couscous with mint, spring onion, baby spinach, feta and pomegranate forked through. Might have to be tried tonight!