Adapted from a recipe created by the Australian Women’s Weekly Test Kitchen and published in the edition of March 2020, page 125.
Ingredients.
1 clove garlic, peeled, chopped.
2 tsp paprika.
½ tsp cumin.
Salt to taste.
¼ cup olive oil.
¼ cup yoghurt.
Small bunch coriander greens, finely chopped.
2 chicken breast fillets.
2 tsp olive oil extra.
1 400g can chick peas, drained.
1 400g can cherry tomatoes.
100g feta cheese, crumbled.
Preparation.
Mix the garlic, paprika, cumin, salt and the olive oil together in a small bowl and set aside. Mix the yogurt, the coriander and 1 teaspoon of the spiced oil together, cover and set aside. Rub 2 tablespoons of the spiced oil into the fillets and set aside. In a small bowl, mix together the chick peas, tomatoes, cheese and the remaining spiced oil. Set aside.
Method.
Preheat the oven to 240°C. Heat the 2 teaspoons olive oil in a pan over a hot flame. Brown the fillets on both sides and transfer to an oiled baking dish, place in the oven and bake for 6 minutes. Remove from the oven, spoon the chick pea mixture around the meat and return to the oven for another 15 minutes or until the chicken is cooked right through. Arrange on warmed deep plates and serve immediately with the yoghurt sauce on the side.
Serve with: A fresh green salad, or a medley of cooked greens.
Serves: 2.
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