Notes
Ingredients
Small handful coriander, chopped
Olive oil
5 clove garlic, crushed
1 green chilli, 1/2 finely chopped and 1/2 finely sliced
4 chicken thigh fillets
3 spring onions, sliced
1/2 cucumber, 1/2 diced and 1/2 grated
2 tomatoes, deseeded and chopped
1/2 red onion, diced
Small handful parsley, finely chopped
1/2 lemon, juiced
Pinch chilli flakes
2 tsp. dried dill
Pitta bread
200g Greek yoghurt
Small handful mint, chopped
Method
Preheat the oven to 220°C fan/240°C/gas mark 9.
In a bowl combine the coriander, 1 tbsp. olive oil, 1 cloves worth of the garlic and the finely chopped green chilli and use it to marinate the chicken thigh fillets. Set aside for 20 minutes.
Place a drizzle of oil in a frying pan over a medium-high heat and add the chicken. Cook for 5 minutes on each side, transfer to a baking cheat and finish in the oven for a further 25 minutes.
In a large bowl combine the spring onions, sliced green chilli, diced cucumber, tomatoes, red onion and parsley. Add a drizzle of oil, the lemon juice, chilli flakes, most of the dried dill, 3 cloves of the garlic and season well. Toss to combine.
For the tzatziki, combine the Greek yoghurt, remaining garlic, a pinch of salt, the grated cucumber, the mint and a pinch of dried dill.
Toast the pitta, and serve alongside the salad, tzatziki and sliced chicken thigh fillets.