Roast Chicken Souva –Yoghurt Marinated Lilydale Chicken With Tzatziki, Pickled Onion Salad and Pita Bread
Episode: 3
Title: Roast Chicken Souva –Yoghurt Marinated Lilydale Chicken With Tzatziki, Pickled Onion Salad and Pita Bread
Broadcast: June 25th 2017
Presenter: Russel Blaikie & Scott Taylor
Ingredients for 6 serves:
1 whole Lilydale Chicken 1.5 kg
6 mini pita breads
Chicken Marinade:
4 tablespoons Greek yoghurt
Zest of 1 lemon
2 tablespoons each of fresh chopped mint, parsley and coriander
2 shallots, chopped finely (about two tablespoons)
1 teaspoon dried ginger powder
3 tablespoons extra virgin olive oil
Good pinch of sea salt and a sprinkle of freshly ground black pepper
To cook the chicken:
- Place marinade ingredients together in bowl of food processor and blitz to a fine consistency.
- Cut down the backbone of the chicken and remove the backbone
- Flip chicken over so that it is breast up, push down to flatten the bird
- Place onto baking tray, and generously cover with marinade. Refrigerate for at least one hour (preferably overnight) to let the marinate work its magic.
- Pre-heat the oven to 200c.
- Place chicken into oven and cook for 45 minutes, until juices run clear. Remove from oven and cover with foil to keep warm for 10 minutes.
- When ready to serve, strip chicken from the bone with your fingers and place into a warm serving dish for your souvlakis.
Tzatziki:
1 cucumber, de-seeded and coarsely grated (about 200 grams)
250g Greek yoghurt
40 ml olive oil (plus some to finish)
1 cloves garlic, crushed
60ml lemon juice and the zest of one leomon
1 teaspoon honey
1 tablespoon dill, chopped finely
1 tablespoon mint, chopped finely
Freshly ground black pepper
Method:
- Sprinkle the cucumber with salt, place in a strainer and allow to drain for 30 minutes.
- Give cucumber a final squeeze to remove excess water and place into a mixing bowl.
- Add the remainder of the ingredients, check seasoning, (it shouldn’t need salt) and mix well. Spoon into serving dish and garnish with a drizzle of olive oil
Pickled onion salad:
1 small red onion thinly sliced
A good cup of mixed herbs -flat leaf parsley, mint and coriander leaves washed and dried
1 tablespoon extra virgin olive oil
1 tablespoon roated pine nuts
Pickling liquid:
100ml red wine vinegar
100ml water
1 tablespoon brown sugar
A few black peppercorns
1 star anise
Method:
- Heat pickling liquid ingredients together in a small saucepan to boil, add onion slices, remove from heat and cool, then refrigerate.
- Remove the onion from pickling liquid to drain, toss all of the salad ingredients together in a large bowl and serve.
To put it together:
- Heat the pitas in a frypan or on barbecue, keeping them wrapped in a cloth once they are ready.
- Place a pita on each plate, top with the chicken, a generous dob of tzatziki and a tumble of salad.
Delish
W: www.yourlifestyle.tv
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