| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 2 | Courgettes | |
| 4 | T | Olive oil |
| 1/2 | Onion, finely chopped | |
| 1 | 65 grams pac pancetta | |
| lardons | ||
| 1 | T | Chopped fresh chervil |
| 55 | g | Breadcrumbs |
| 1 | Tomato, finely chopped | |
| Finely grated zest and juice | ||
| of 1/2 lemon | ||
| 6 | T | Chopped fresh coriander |
| 200 | g | Greek yoghurt |
| 1/2 | t | Turmeric |
| 1/2 | t | Ground coriander |
| 1/2 | t | Ground cumin |
| 2 | Chicken breast fillets | |
| about 350 g skin | ||
| removed | ||
| 25 | g | Butter |
| 1 | Potato, peeled and very | |
| thinly sliced | ||
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 For the Stuffed Courgettes: Halve the courgettes lengthways, scoop out the middle using a teaspoon and chop the removed flesh. 2 Heat 1 tbsp olive oil in a wok. Add the chopped onion and cook gently until softened. Add the lardons and cook for 2-3 minutes. Add the chopped courgette and cook for one minute, season with salt, add the chervil and breadcrumbs and cook for a further 3-4 minutes. 3 Add 1 tbsp olive oil to a small roasting pan or ovenproof frying pan and heat on the hob. Add the courgette shells skin-side down, cook for 2-3 minutes and fill with the breadcrumb mixture. 4 Transfer the pan to the oven and cook for 8-10 minutes, or until cooked through and browned. Serve the courgettes on a plate. 5 Place the tomato in a bowl, add 1 tbsp olive oil, lemon zest and 3 tbsp chopped coriander, season and mix together. Serve in a shallow dish. 6 For the Kebabs: Place the yoghurt in a bowl. Add the lemon juice, turmeric, ground coriander, ground cumin and 3 tbsp chopped coriander, season and mix together. Cube the chicken, add to the yoghurt mixture and stir to coat. Heat an ovenproof griddle pan. 7 Thread the chicken onto two skewers, add to the pan, drizzle over 1 tbsp olive oil and cook for 3-4 minutes. Put the pan in the oven and cook for 10-12 minutes, or until cooked through. 8 Heat the butter in a saute pan. Add the potato slices, arrange in a fan shape and cook for 3-4 minutes, until lightly browned on the base. Cook for a few minutes on the other side, until cooked through and browned. Season. Slide the potatoes onto a plate and sit the kebabs on top. Converted by MC_Buster. Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 876
Calories From Fat: 423
Total Fat: 48g
Cholesterol: 173.1mg
Sodium: 462.1mg
Potassium: 1378.1mg
Carbohydrates: 53.6g
Fiber: 11.4g
Sugar: 6.5g
Protein: 62.3g