Spiced chicken breast with garlic and mint yoghurt

Name: Spiced chicken breast with garlic and mint yoghurt
Cook time: 2 h 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 180ml extra virgin olive oil; 2 tbsp finely chopped oregano leaves; 1 1/2 tsp ground coriander; 1 1/2 tsp ground cumin; large pinch ground turmeric; pinch of chilli flakes; zest of 1 lemon, finely grated (no pith); 4 x 200g chicken breast, butterflied; 5 cloves garlic, peeled; sea salt and freshly ground black pepper; flat bread and tabouli to serve

Neil Perry

November 19, 2012

Time:2 hours +Serves:4

Just add flat bread and tabouli for a Middle Eastern feast. For added texture and flavour, I sometimes add a cucumber to the yoghurt - shred it, salt for an hour, wash clean then squeeze all the moisture out by wrapping in a clean tea towel.

Ingredients

180ml extra virgin olive oil
2 tbsp finely chopped oregano leaves
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
large pinch ground turmeric
pinch of chilli flakes
zest of 1 lemon, finely grated (no pith)
4 x 200g chicken breast, butterflied
5 cloves garlic, peeled
sea salt and freshly ground black pepper
flat bread and tabouli to serve

Garlic and mint yoghurt

5 cloves garlic, peeled and cut in half
3 tbsp fresh mint leaves
400g Greek yoghurt
sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C. In a bowl, combine half of the olive oil with the oregano, spices, chilli flakes and lemon zest.
Add the pieces of chicken breast, making sure they are all evenly coated in spice mix. Marinate in the fridge for 2 hours.
For garlic and mint yoghurt, blanch the garlic cloves in a pot of simmering water until soft. Drain.
With a stick blender, blend the garlic cloves with the mint and 100g of the yoghurt until it makes a smooth paste. Fold through the remaining yoghurt and season to taste.
To cook the chicken, heat a large non-stick pan on a low to medium heat. Add the remaining olive oil and the garlic cloves. Once the garlic has softened and turned a light golden, remove from pan and discard.
Turn the heat to high and add the marinated chicken breast, seasoning both sides with salt and pepper, and sear until golden on both sides.
Place on to a lined baking tray, and cook in the oven for a further 4-6 minutes until cooked through. Set aside and allow to rest.
Plate the chicken with a good dollop of the garlic and mint yoghurt.
Serve with a large spoonful of tabouli and flat bread.
Tip: Shred leftover chicken and use in a wrap with some of the garlic and mint yoghurt and tabouli. Or you can replace the chicken with marinated lamb or thin slices of beef.
Something to drink: pinot noir. Biodynamic wine is all about flavour and terroir. The 2009 Seresin Leah Pinot Noir ($40) from Marlborough, New Zealand, has black and red fruit and fine tannins that blend well with the flavours of the spiced chicken.