Food: greens & yoghurt
Marinate the chicken overnight to ensure it’s deliciously juicy. SERVES 4 PREPARATION: 10 MIN MARINATE: 1 HR OR OVERNIGHT COOKING: 35-40 MIN MARINADE 500ml (2c) plain
full-cream yoghurt 10g fresh basil 10g fresh chives 4 garlic cloves, peeled ½ small onion, peeled juice and zest of 1 lemon 2,5ml (½t) chilli flakes (optional) salt and pepper CHICKEN 4-6 chicken pieces 15ml (1T) olive oil
1 MARINADE Pulse all the ingredients in a food processor until fine. Reserve 60ml (¼c) and chill, covered, in the fridge to serve as a sauce.
2 CHICKEN Put the chicken in a dish and pour the rest of the marinade over. Mix well, making sure the chicken is completely covered. Cover the dish and marinate in the fridge for an hour or overnight.
3 Preheat the oven to 200°C. Put a wire rack on a baking sheet and grease with nonstick spray.
4 Remove the chicken from the marinade (discard the marinade), wipe dry and transfer to the wire rack. Drizzle the oil over and grill for 35-40 minutes. Serve with the reserved marinade.