BROUGHT TO YOU BY Mainland
From bringing a hit of flavour to liven up a dish to being the hero ingredient, Mainland makes summer mouth-watering!
Serves: 4
INGREDIENTS
4 boneless and skinless chicken thighs
sea salt and cracked pepper
MARINADE
1 tablespoon olive oil
2 teaspoons runny honey
1 teaspoon each dried thyme, dried oregano and garlic powder
½ teaspoon lemon zest
¼ teaspoon chilli flakes
WHIPPED FETA AND YOGHURT SAUCE
100 grams Mainland Creamy Feta Cheese, crumbled, plus extra to serve
1 cup Greek natural yoghurt
2 tablespoons finely chopped fresh mint
1 small clove garlic, crushed
½ teaspoon lemon zest
SALAD
6 cos lettuce leaves, shredded
½ telegraph cucumber, thinly sliced
½ small red onion, thinly sliced
150 grams cherry tomatoes, quartered
2 tablespoons each chopped fresh parsley and mint
¼ cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, crushed
TO SERVE
2 cups cooked long-grain rice
METHOD
MARINADE: In a medium-sized dish, add the marinade ingredients and stir to combine. Add the chicken thighs and turn to coat. Season with salt and pepper then cover and set aside for 30 minutes.
WHIPPED FETA AND YOGHURT SAUCE: Place all the ingredients in a food processor and blitz until smooth. Season to taste with salt and pepper.
SALAD: In a large bowl, toss together all the ingredients.
Preheat the barbecue grill to a medium-high heat.
Grill the chicken thighs for 5–6 minutes on each side or until cooked through. Place on a plate, cover loosely with foil, and set aside to rest for 5 minutes.
TO SERVE: Divide the rice among 4 bowls. Thinly slice the chicken crossways and arrange on top of the rice along with salad and whipped feta and yoghurt sauce. Crumble over some extra Mainland Feta Cheese. Serve any extra salad and sauce on the side.
For more Mainland recipes visit mainland.co.nz
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!