Clodagh's Greek Feast 🥙

Tuesday 19 July at 9:06am

Fresh from her Greek island getaway, Clodagh’s in the studio to brighten our Monday by bringing us her super easy recipe for juicy chicken with spicy courgette, olives and couscous. This dish was inspired by her trip and is packed with mouth-watering flavours and ingredients from the Med.

Clodagh’s Greek Chicken With Spicy Couscous & Tzatziki

Serves 4

Ingredients

For the Greek chicken

4 chicken thighs (de-boned)

Juice of 1 lemon

8 black Greek olive, pitted and chopped

2 cloves of garlic, crushed

1 tbsp Greek olive oil

For the couscous

400g of whole grain couscous

600ml hot water

1 tsp harissa paste

80g Greek feta

2 small courgettes, diced

1 lemon

10 green Greek olives, halved

1 tbsp flat leaf parsley, chopped

Olive oil

Sea salt and freshly ground black pepper

For the Tzatziki

200ml Greek yogurt

½ cucumber, grated

1 tbsp mint, finely chopped

1 clove of garlic, crushed

Method:

1. Start by marinating the chicken. Place the chicken pieces in a bowl and pour over the juice of 1 lemon, chopped black olives, garlic and olive oil. Mix all the marinate into the chicken, cover and place in a fridge for 30 minutes.

2. Place a deep frying pan over a medium heat and once hot, place the marinated chicken pieces on the pan and cook for 5 minutes on each side, or until the chicken is cooked. Turning every few minutes, so that it doesn’t burn.

3. While the chicken is cooking make the couscous. Pour the couscous grains into a bowl. Whisk the harissa paste into the hot water and pour over the couscous and cover with a tea towel and leave to cook in the steam for 8-10 minutes. Then remove the tea towel and separate the grains by using a fork, a spoon will make the mixture clumpy.

4. While the couscous is steaming, cook the courgettes. Place a frying pan over a medium heat, add a splash of olive oil, followed by the diced courgettes, season with sea salt and freshly ground black pepper. Cook for 5 minutes, tossing every couple of minutes. After 4 minutes add the juice of one lemon, and continue to cook for another minute.

5. Once the courgettes and couscous are cooked mix them together in a large bowl, along with the halved green olives, feta, flat leaf parsley and a good glug of Greek olive oil. Season with sea salt and freshly ground black pepper.

6. In a separate bowl make the tzatziki by placing all the ingredients in a bowl and mix well.

7. Slice the chicken and serve over the couscous with a drizzle of the tzatziki on top.