SPICED CHICKEN BREAST WITH GARLIC & MINT YOGHURT

SERVES 4

Shred any leftover chicken and use in a wrap with some of the garlic and mint yoghurt and tabouleh. Marinated lamb or thin slices of beef work well with the yoghurt as well.

185 ml (6 fl oz/¾ cup) olive oil

2 tablespoons finely chopped oregano leaves

1½ teaspoons ground coriander

1½ teaspoons ground cumin

large pinch of ground turmeric

pinch of chilli flakes

finely grated zest of 1 lemon (no pith)

4 x 200 g (7 oz) skinless chicken breast fillets, butterflied

5 garlic cloves

sea salt and freshly ground black pepper

GARLIC AND MINT YOGHURT

5 garlic cloves, halved

3 tablespoons mint leaves

400 g (14 oz) Greek-style yoghurt

sea salt and freshly ground black pepper

Preheat the oven to 180°C (350°F/Gas 4).

In a bowl, combine half the olive oil with the oregano, spices, chilliflakes and lemon zest. Add the pieces of chicken, making sure that they are all evenly coated. Marinate in the fridge for 2 hours.

For the garlic and mint yoghurt, blanch the garlic cloves in a saucepan of simmering water until soft. Drain. Blend the garlic with the mint and 100 g (3½ oz) of the yoghurt until it is a smooth paste. Fold through the remaining yoghurt and season to taste.

To cook the chicken, heat a large non-stick pan over medium–low heat. Add the remaining olive oil and the garlic cloves. Once the garlic has softened and turned a light golden colour, remove it from the pan and discard. Turn the heat up to high and add the chicken breasts, seasoning both sides with salt and pepper, and cook until golden on both sides. Place on a lined baking tray and cook in the oven for a further 4–6 minutes or until cooked through. Set aside and allow to rest.

Plate the chicken with a good dollop of the garlic and mint yoghurt.