Serves: 4
INGREDIENTS
Salad
½ cup Greek yoghurt
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
large handful coriander, chopped
handful flat-leaf parsley, chopped
2 x 400 gram tins cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper
handful rocket leaves, to serve
Chicken
4 x 200 gram chicken breasts, skin on
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
sea salt and freshly ground pepper
METHOD
Put the yoghurt, lemon juice, olive oil and ground spices in a small bowl and stir well to combine. Add chickpeas. Season then gently stir through the fresh herbs, leaving a few aside for garnishing. Cover and refrigerate while you cook the chicken.
Preheat the oven to 220°C.
Combine the olive oil, cumin, coriander and paprika and brush all over the chicken. Season.
Heat a heavy-based ovenproof sauté pan over a high heat. Place the chicken skin side down in the hot pan and sear for 2-3 minutes or until golden and crispy. Turn and sear for a further minute on the other side before transferring the whole pan to the hot oven. Cook for a further 10-12 minutes then leave to rest for a few minutes before serving with the chickpea salad and rocket.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Chicken with Yoghurt, Crisp Onions and Cashew Nuts]()
RecipeChicken with Yoghurt, Crisp Onions and Cashew Nuts
Article by Claire Aldous![Chicken Braised in Milk, Lemon and Sage]()
RecipeChicken Braised in Milk, Lemon and Sage
Article by Claire Aldous![Chicken with Mushrooms, Bacon and Tomatoes]()
RecipeChicken with Mushrooms, Bacon and Tomatoes
Article by Claire Aldous![Lemon and Basil Chicken with String Beans and Zucchini]()
RecipeLemon and Basil Chicken with String Beans and Zucchini
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.