Chicken With Warm Capsicum Salad
Flavour-packed chicken thighs served with perfectly char-grilled capsicum, bread and zesty yoghurt.
Ingredients
- 4 garlic cloves, crushed
- 1/2 cup chopped coriander
- 2 tsp ground coriander
- 2 tsp mild paprika
- 1/4 tsp dried chilli flakes
- 2 Tbsp olive oil
- 4 chicken thigh fillets, halved
- 2 red capsicums, deseeded, thickly sliced
- 2 yellow capsicums, deseeded, thickly sliced
- 2 red onions, cut into wedges
- 4 wholemeal Lebanese breads, quartered
- Olive oil spray
- 200g plain, low fat Greek-style yoghurt
- 1/4 cup lemon juice
- Small continental parsley leaves, to garnish
Method
- Combine three-quarters of the garlic, fresh coriander, spices, chilli and 1 Tbsp oil in a large bowl. Add chicken and turn to coat. Set aside.
- Heat a large chargrill pan over high heat. Spray capsicum and onion with oil. Cook, turning occasionally, for 8-10 minutes or until charred and tender. Transfer to a bowl.
- Spray bread with oil. Cook on same pan for 2-3 minutes or until charred and warmed through.
- Cook chicken in same pan, turning, for 15 minutes or until browned and cooked through.
- Combine yoghurt, 1 Tbsp juice and remaining garlic in a small bowl.
- Break some of the bread and add to capsicum salad with remaining juice and oil. Toss to combine well. Serve chicken with salad, bread and yoghurt. Garnish with parsley.
Handy Tips
Mix the remaining parsley with butter and crushed garlic, roll in plastic wrap and freeze for up to 6 months. Use it to make garlic bread.
