Ingredients
- 4 chicken breasts
- squeeze lemon juice
- 1 tsp Red Chilli. deseeded and finely sliced
- handful Thyme & oregano leaves
- a good slug extra virgin olive oil
- 3 garlic cloves. finely chopped
- pinch sea salt and freshly ground black pepper
Accompaniment
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Description
This recipe is inspired by lazy strolls around the Greek countryside, the smells of the herbs at your feet and the waft of a nearby taverna grilling chicken souvlaki. just scrummy.
Method
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1
Throw all of the above into a bowl & cover and allow to marinate in the fridge overnight, or at least 2 hours prior to cooking.
I then put all of the meat and liquid into a tagine, cook at about 180 deg for an hour and then finally grill under a high heat until golden brown. I find the tagine method keeps the chicken more moist.
Serve with a salad of mixed leaves, juicy beef tomatoes, kalamata olives & feta drizzled with olive oil & lemon juice, and some of the same herbs.
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