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Ingredients
Method
A bit of this, a bit of that
- 60g Onken natural set yogurt 1 lime, zested
- 1 lemon, zested
- 1 orange, zested 1tsp garlic powder 1tsp onion powder 1tbsp olive oil
- 4 large chicken breasts, butterflied
- 2tsp unsalted butter, melted
- ½ tsp garlic powder
- 300g Onken natural set yogurt 1tsp ground cumin
- 1tsp ground coriander 1tbsp harissa
- 2tsp hot honey
- 4 baby courgettes or 2 courgettes, halved lengthways, scored and brushed with oil
- A sprinkle of parsley leaves
Step-by-step
- 1 For the chicken, place the Onken natural set yogurt, lime zest, lemon zest, orange zest, garlic powder, onion powder, half the olive oil and a pinch of salt into a bowl, stir to combine. Add the butterflied chicken breasts into the bowl and coat in the yogurt mix. Cover and place into the fridge for 2 to 24 hours.
- 2 Remove the chicken from the fridge 10-20 minutes before cooking. Heat a BBQ or griddle pan over a medium-high heat, brush the griddle pan with the remaining olive oil. Remove the chicken from the marinade and place onto the grill, allow to cook for 15-20 minutes, turning half way through. Allow the chicken to rest.
- 3 For the dip, place 100g of Onken natural set yogurt into a bowl. Add the ground cumin, ground coriander and stir. Swirl through the harissa.
- 4 For the courgettes, heat a griddle pan or BBQ over a high heat and add the courgettes, flesh side down. Allow them to char for 2-5 minutes, depending on their size, before turning and finishing on the other side.
- 5 To finish the yoghurt spread the remaining 200g of Onken natural set yogurt onto a serving plate. Drizzle over 1tsp of hot honey.
- 6 Gently place the harissa yogurt mix on top and finish with the remaining honey. Sprinkle over the parsley leaves, a pinch of salt and the charred courgette, or serve as a side.
- 7 To finish the chicken, stir together the melted butter and garlic powder and brush over the chicken followed by any of the resting juices. Serve alongside the dip.
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