Yoghurt & Lemon Marinated Chicken with Garlic Coriander Potatoes & Radish Lettuce Salad
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Destination: Lebanon. This dish is inspired by shish tawook, chicken marinated in a yoghurt, lemon and tomato marinade, then skewered and cooked on the barbecue. If you'd like to, cut the chicken into pieces, marinate for at least 3 hours, skewer and cook on a barbecue for about 8 minutes, turning regularly, until golden brown and slightly charred.
Serves 2 · 25 mins + prep
Naturally, poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.
In your box
- 2 chicken maryland fillets
- 1 ATLAS Lebanese marinade tub
- 2 desiree potatoes
- 1 cucumber
- 1 red radish bunch
- 1 baby cos lettuce
- 1 lemon
- 1 garlic clove
- 1 coriander bunch*
*Coriander may be split across other dishes - please read each recipe carefully.
From your pantry
Olive oil, salt
Method
1. Prepare the potatoes. Read the recipe in full before you begin. Preheat the oven to 200°C fan-forced. Cut the potatoes into thick chips. Roughly chop 1 garlic clove per 2 people. Toss the potatoes in the garlic, a drizzle of olive oil and a pinch of salt. Spread on a lined baking tray and roast for 20 minutes or until soft and golden brown.
2. Roast the chicken. Coat the chicken in the marinade, place skin side up on a lined baking tray and roast for about 15 minutes, or until the skin is browned and the chicken is cooked through.
3. Prepare the salad ingredients. Meanwhile, wash and dry the vegetables. Thinly slice the radish and roughly chop the lettuce. Cut the cucumber in half lengthways, then into 1cm pieces. Juice half of the lemon and cut the other half into wedges. Roughly chop some of the coriander* leaves and stems, reserving them for the potatoes.
4. Make the salad. In a bowl, mix the radish, cucumber and lettuce. Just before serving, season with the lemon juice, olive oil and salt to taste. Once the potatoes are cooked, remove from the oven and sprinkle with the chopped coriander.
To serve
Cut the chicken into pieces and divide between serving plates along with the pan juices. Serve with the garlic coriander potatoes, the salad and a lemon wedge.
Chef's tips
- Wanna wing it? Marinate the chicken the night before for added flavour, or serve with Lebanese flatbread.
- You'll want two lined baking trays for this one.
Allergens: dairy, garlic.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.