Story: Marinated Chicken with Russell
Airdate: Ep 4, 19 May 2019
Presenter: Russell Blaikie

Russell makes a delicious dinner with yoghurt-marinated chicken and a pomegranate salad that you can cook at home in under 30 minutes!

Ingredients (serves 4)
500 grams chicken tenderloins

Marinade
1 cup Greek yoghurt
60 ml extra virgin olive oil
Zest of 1 lemon
2 teaspoons Ras el Hanout or Moroccan spice blend
3 cloves garlic, roughly chopped
4 spring onions, chopped
1/4 cup mint leaves, chopped

Soft Herb Salad
2 cups of soft herbs, this can include a mix of parsley, rocket, dill, basil & coriander
30 grams pumpkin seeds toasted
15 grams sesame seeds toasted
1/2 teaspoon nigella seeds

Dressing
45ml extra virgin olive oil
6 sage leaves
2 tbsp. lemon juice
Sea Salt and black pepper

Method
Place marinade ingredients together in food processor, whizz until combined.
Place marinade into bowl and drop in chicken fillets, stir to cover with marinade and leave for at least 1 hour in refrigerator.
Preheat oven to 180C
Remove chicken fillets from marinade and place onto oven tray lined with baking paper
Place into oven to cook for approximately 10 minutes. Once cooked remove and cover with foil so the flesh will cook through.

Combine dressing ingredients in bowl and whisk to combine, reserve
Combine soft herbs in a bowl, dress with a little dressing.
Place rested chicken onto serving plates, top with a little salad and sprinkle with the pumpkin, sesame and nigella seeds, serve immediately.

Fresh produce supplied by