Greek
Greek
Greek Paneer Tart
A rustic take on Paneer Tart, built on honey and walnut and finished the way we like it. Ready...
Greek · Salad
Chicken Breast Slaw in garlic and yoghurt
Our tested Charred Chicken Breast Slaw: sun-drenched, generous, and balanced with garlic and yoghurt. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the greek yoghurt and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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