Ingredients

The following ingredients have 4 Servings
  • 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
  • 5 cloves garlic, peeled and cut in half
  • 3 tbsp fresh mint leaves
  • 400g Greek yoghurt
  • sea salt and freshly ground black pepper

Instruction

  • <p>Preheat the oven to 180°C. In a bowl, combine half of the olive oil with the oregano, spices, chilli flakes and lemon zest.</p> <p>Add the pieces of chicken breast, making sure they are all evenly coated in spice mix. Marinate in the fridge for 2 hours.</p> <p><strong>For garlic and mint yoghurt</strong>, blanch the garlic cloves in a pot of simmering water until soft. Drain.</p> <p>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.</p> <p><strong>To cook the chicken</strong>, 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.</p> <p>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.</p> <p>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.</p> <p>Plate the chicken with a good dollop of the garlic and mint yoghurt.</p> <p>Serve with a large spoonful of tabouli and flat bread.</p> <p><strong>Tip:</strong> 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.</p> <p><strong>Something to drink:</strong> 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.</p>