6 Large Chicken Breasts,
Butterflied Olive Oil
FOR THE MARINADE
1 Cup Thick Greek Yogurt
1 Small Bunch (about 30g) of
Fresh Coriander, Roughly Chopped
100gms (1/2 jar) CAARA Harissa
Zest of 1 Lime
1/2 Lime Juice
1 Tbsp Olive Oil
- Put the marinade ingredients into a food processor & season generously with salt and pepper. Blitz the mixture until smooth.
- Put the butterflied chicken in to a shallow dish. Pour the marinade over the chicken & leave to marinate for a minimum of 30 minutes or in the refrigerator overnight. if you have refrigerated the chicken, remove it from the refrigerator 20 minutes before cooking.
- Drizzel enough vegetable oil into a large frying pan to just coat the base and set it over a medium heat.
- When the oil is hot, remove the chicken from the marinade, shake off any excess, then add the chicken to pan sear for 1:30 minute each side till golden brown then finish off in the oven at 180° c for 6 minutes till cooked true.
Add olive oil to boiling water before adding pasta to water, to prevent the pasta from sticking to each other.