John Torode's Greek marinated chicken and flatbreads
Found the perfect BBQ? It’s time to think about what to cook on it. John Torode has just the thing to impress - his Greek marinated chicken and easy flatbreads.
Greek-style chicken with flatbreads
Ingredients
1 whole chicken deboned or 4 chicken thighs and 4 legs boned and flattened10 cloves of garlic1 teaspoon of salt (flaked preferably)200mls olive oil2 lemons, juicedHandful of picked rosemaryA large handful, flat leaf parsleyA large handful of fresh oregano or marjoram100g plum tomatoes200g black pitted olive200g crumbled feta
Method
1. Take the chicken and using a sharp knife, score the skin, then lay the out flat in a large dish ready to marinade
2. To make the marinade, crush the garlic and mix with the salt and 100mls of the olive oil, all of the lemon juice and the chopped rosemary. Rub into the chicken well and leave for an hour or so.
3. In a food processor, blend the parsley and oregano or marjoram with the remaining olive oil. Pour half this mix over the chicken and give it a good stir around.
4. Cut the tomatoes into little chunks about the size of a dice, then sprinkle with salt and pepper and mix with the olives and the remaining herb dressing mix.
5. Place the marinated chicken over hot coals and give them a good blast of heat, then turn after 2 minutes. Lift them a little higher, away from the heat, and cook for 15 minutes or so and turn often.
6. Remove from the heat and place in a large flat serving dish, sprinkle with the olive and tomato mix and then sprinkle over the crumbled feta cheese
Flatbreads with chilli chutney
Ingredients
250g self raising flour250g yoghurt1tsp baking powder1tbsp olive oil
Green chilli chutney
Small bunch of mintBunch of coriander3 green chillies (not too big )½ tsp garam masala roastedLemon juiceCayenne pepper & salt1 small shallot, chopped
Method
1. For the flatbreads: In a large bowl, mix all of the ingredients and then using your hands, gently roll into 6 balls. Let them rest for 30 minutes.
2. Once rested, press the dough balls flat and then roll them out until they’re very thin, being careful not to break
3. Cook in a dry pan on the hob, or over a low flame until the bread has puffed out and coloured
4. For the chutney: place all of the ingredients into a processor and blend.