To make the salsa, mix the plum tomatoes with the lemon juice, olive oil and remaining mint, parsley, chillies, garlic and onions with half a teaspoon of salt and a good grind of pepper. Drain on kitchen paper and repeat until all the vegetable oil and mixture has been used up.
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Fry for two to three minutes on each side until golden and crispy, taking extra care when flipping them over. Don’t overcrowd the pan: you should be able to cook four to five at a time. Once hot, spoon 50g of the mixture into the pan, using the spoon to shape them into circles of about 6cm. Put two tablespoons of vegetable oil in a large, nonstick frying pan and put on a medium heat. Mix well, then stir in the plain flour and baking powder to get a wet mixture that holds its shape. Mix well and set aside for five minutes, until most of the liquid has been absorbed.Īdd 10g of the mint and 10g of the parsley, along with the oregano, coriander seeds and half each of the chillies, garlic and onion. Using your hands, squish the tomatoes until coarsely mashed, then add the bulgur, panko and lemon zest. Put the cherry tomatoes in a medium bowl with the tomato paste, a teaspoon of salt and a good grind of pepper. Cover tightly with a lid or reusable kitchen wrap and set aside for 10 minutes, until all the water is absorbed. Put the bulgur wheat in a small bowl with ¼ tsp salt and pour over 70ml of boiling water. Serve them as they are or with warm pittas to make it a meal.ġ lemon, zested to get 1 tsp, and juiced, to get 1 tbspġ tsp coriander seeds, lightly bashed with a pestle and mortarĢ red chillies, deseeded and finely chopped, (40g)ġ red onion, peeled and finely chopped (150g)
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#TASTY RECIPES VIDEOS CHICKEN FREE#
Feel free to substitute the cherry tomatoes for any other that you have to hand – just make sure that you deseed larger tomatoes before crushing to remove any excess moisture. These tomato fritters are perfect to use up a glut of tomatoes when you can’t face another tomato salad. Tomato and bulgur fritters with yoghurt and tomato salsa Spoon some of the tomato juices over the chicken with a good grind of pepper. Stir the bread into the tomato mixture and put the chicken on top. Leave to cool, then stir in the olives, mint, lemon zest and juice with a quarter teaspoon of salt and a good grind of pepper. Quickly and carefully, pour the oil into the herb bowl and stir to coat. Cook for three to five minutes, until golden and fragrant. Put a small frying pan on medium heat and add the oil and garlic. Put the sesame, dry and fresh herbs (apart from the mint) in a small heatproof bowl and set aside. Return the pan to the oven for five to 10 minutes, until the tomato mixture has thickened and slightly charred. Remove from the oven and transfer the chicken to a tray. Turn the oven up to 220C (200C fan)/425F/gas 7, remove the lid and bake for a further 20 minutes. Put the chicken skin-side up on the tomatoes, pour in the vinegar, cover with the lid and put in the oven for 40 minutes. Add a tablespoon of the oil to the pan, along with both varieties of tomatoes, and a quarter of a teaspoon of salt, then fry for five minutes, stirring occasionally, until the tomatoes begin to break down and release their juices. Put a large, high-sided, ovenproof saute pan for which you have a lid over a high heat. Put the chicken in a large bowl and rub with the dry herbs and three quarters of a teaspoon of salt. Serve with a big green salad or some boiled potatoes.ġkg chicken thighs (about 6 to 8), bone-in, skin-onģ00g sourdough, crusts removed, in 1cm slices, toasted and then torn into 4cm pieces (150g net)ĥ0g green pitted olives, halved (I used nocellara)ġ lemon, finely zested, to get 1½ tsp, and juiced, to get 1 tsp Feel free to use any in-season tomatoes that you have at hand.
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This dish is inspired by Mediterranean flavours.