Chicken with coriander yoghurt chutney

Chicken with coriander yoghurt chutney

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I ate a dish similar to this in Crete, which is famous for its olives, olive oil and herbs. Wild herbs such as marjoram and oregano grow all over the place, even by the roadside. The dish I had was made with basil, marinated and then grilled on the barbecue, but this version is great and would work just as well under the grill or in the oven.

Ingredients

Quantity Ingredient
300g large potatoes
25ml vegetable oil, plus extra for frying
1 fresh red chilli
50ml honey
25ml soy sauce
2 limes, juiced and grated zest
4 chicken breasts, skin on
sea salt
freshly ground black pepper

For the chutney

Quantity Ingredient
250ml thick greek yoghurt
3 pieces stem ginger
1 small bunch fresh coriander
25ml sweet chilli sauce
1 lime, juiced and grated zest

Method

  1. Peel and slice the potatoes into 3mm rounds. Heat a large frying pan, add a little oil and sauté the potatoes until tender and golden brown on both sides. Sprinkle with sea salt. Set aside and keep warm.
  2. Meanwhile, finely chop the chilli. Whisk together the honey, soy, lime juice and zest, chilli and oil, season with salt and pepper and coat the chicken in the mixture.
  3. Heat a large frying pan until hot, add the chicken skin-side down and cook for 4–5 minutes on each side, until golden brown and cooked through. Set aside to rest for a few minutes.
  4. While the chicken and potatoes are cooking, grate the stem ginger (you need about 1 tablespoon grated) and chop the coriander. Whisk all the chutney ingredients together.
  5. Slice the chicken into pieces. Serve the chicken and potatoes with a big spoonful of coriander yoghurt chutney.
Tags:
James Martin
Saturday Kitchen
quick meals
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