Saturday, 8 May 2010

Moroccan Chicken with Tzatziki

A really good spicy chicken marinade, served with a cooling cucumber yoghurt dip.

Moroccan Chicken with Tzatziki

1/2 cup plain yoghurt
1/2 cup chopped coriander/cilantro
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 pieces boneless, skinless chicken breasts

1 medium cucumber, peeled, quartered lengthwise, and sliced
1/2 cup plain yoghurt
salt and pepper

1. Mix the marinade ingredients together in a bowl. Add the chicken pieces to the bowl and cover or put the marinade and chicken pieces into a ziploc bag. Chill for 6 hours.
2. Heat a teensy bit of extra virgin olive oil in a large frying pan on a medium-high heat. Fry the chicken breasts for a few minutes on each side, until cooked through.
3. Mix together the cucumber and yoghurt gently in a bowl. Add salt and pepper to taste

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