Thursday, 6 December 2012

Recipe: Jamie O's Cypriot Chicken

I made this for my other half a while ago & it went down a storm. It's maybe a bit fiddly for a week night dinner but definitely worth the effort if you wanted to cook something special at the weekend.

Jamie Oliver's Cypriot Chicken with Med Veg & Cabbage Salad

The Chicken

  1. To make the stuffing for the chicken pile up parsley, basil & sun-dried tomatoes then season with pepper and crush over some garlic
  2. Chop it all up together then add some feta and lemon zest and chop it all up together again
  3. Carefully cut a pocket in your chicken breast and stuff
  4. Pour some oil into a hot frying pan and add the chicken
  5. Make a *cartouche to cover the chicken
  6. When the chicken is ready to be turned over (5-10 mins) remove the cartouche and once turned, replace with a heavy pan lid
  7. Fry until cooked through
  8. Serve with Jamie's med veg, cabbage salad and toasted pitta breads

The Veg

  1. Add olive oil to a hot frying pan then throw in some cherry tomatoes, squashed garlic cloves, thyme and a bay leave and allow to cook for a few minutes
  2. Break off the woody ends of some asparagus then add to the pan along with some olives
  3. Fry until cooked through

The Cabbage Salad

  1. Finely shred white cabbage and onion and combine
  2. Add finely chopped parley, basil and chilli
  3. Dress with lemon juice, extra virgin olive oil and seasoning
* to make a cartouche cut a piece of baking paper into a circle (about the size of the pan you are using). Crumple it into a ball with your hands then run it under the cold tap for a few seconds. Smooth your wet paper back out into a circle then place on top of your chicken

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