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🇪🇸 En español: Trozos de pollo con salsa de yogur
This really easy to make chicken pieces with yoghurt dip recipe from Jamie Oliver makes a great tapas dish for the kids to enjoy.
You can use a shop-bought yoghurt dip but if you have time, try the included recipe, it goes perfectly with the chicken.
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Chicken Pieces with Yoghurt Dip
A great tapas dish for the kids to enjoy
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Servings: 6
Calories: 143kcal
Ingredients
- 2 free-range skinless chicken breasts
- 1 x Minty yoghurt dip recipe
- olive oil
- 1 lemon
- 2-3 thick slices of bread roughly 120g
- 1 teaspoon sweet smoked paprika
- sea salt
- freshly ground black pepper
For the Yoghurt Dip
- 4 sprigs fresh mint
- 1 lemon
- ¼ clove garlic
- 200 g natural yoghurt
- Sea salt
- Freshly ground black pepper
Instructions
- Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.
- On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.
- Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.
- Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly grease a baking tray with olive oil, then put aside.
- Using a microplane, finely zest the lemon onto a clean chopping board.
- Tear the bread into rough chunks, add to a food processor and whiz until fine.
- Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.
- Tip the breadcrumbs out onto a large plate.
- Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.
- Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.
- Drizzle with 1 tablespoon of olive oil.
- Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.
- Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.
For the Yoghurt Dip
- Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
- Use a Microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
- Cut the lemon in half.
- Squeeze the juice into a bowl, using your fingers to catch any pips.
- Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
- Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
- Have a taste and add a squeeze more lemon juice, if you think it needs it.
- Transfer to a serving bowl, and serve with a platter of veggies for dipping.
Nutrition
Calories: 143kcal | Carbohydrates: 10g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Fiber: 2g | Sugar: 3g
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