Cooking with Jamie - Greek Chicken

A few years ago I decided to try and replicate Jamie’s 15 minute meals.
It wasn’t entirely successful as it definitely took longer than...but I had fun and we loved the food

This time, I have to say this meal took a little longer to prepare but once again very popular with the family
I have made a few changes for instance we didn’t have any couscous so I used Bulgar Wheat.
It was an excellent choice
But please use couscous if you wish
I had some beautiful chicken stock from poaching a chicken earlier in the week and it did add that extra wonderful flavour, I even used the Schmaltz and it was excellent
But use any other chicken stock even powdered stuff that just fine

For 4 people and Leftovers the next day

Ingredients
1 red pepper
6 spring onions
20 g black olives
100 g ripe cherry tomatoes
2 cups Bulgar Wheat
4 cups chicken stock  
1 medium cucumber
4 free-range chicken breasts
olive oil
2 teaspoon dried oregano
1 lemon, juice and zest
200 gms greek yoghurt
½ a bunch of fresh mint (15g)
2 carrots
extra virgin olive

Add chicken stock to a pan over medium heat and bring to the boil.
Add Bulgar Wheat lightly stir
Cover and leave for about 30 minutes
Lift cover. Fluff up with a fork and set aside

Meanwhile, halve, deseed and finely chop the pepper.
Trim and finely slice the spring onions.
Bash the olives and tear out the stones, if needed, then roughly chop.
Halve the cherry tomatoes,

Add to Bulgar Wheat
Dress with a tablespoon of extra virgin olive oil, juice of half a lemon and season with freshly ground black pepper

To Make the Tzatziki
Coarsely grate the cucumber into a bowl, add a pinch of sea salt and leave for 5 minutes. 
Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. 
Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. 
Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
The Chicken
Meanwhile, place the chicken on a plate. Drizzle over it olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.

Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons.
Or as I did make carrot noodles
 Place into a small bowl, season with a pinch of salt and pepper and a pinch of sugar and add a good squeeze of lemon juice
Alternatively you can dress with French dressing of your choice

My friend an eminent Chef gave an idea to improve this salad and I am going to make that
I will post separately

Heat a non-­stick frying pan on a medium high heat
Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
Divide the Bulgar Wheat between plates, top with the carrot salad and chicken,

then serve with the Tzatziki.

Just like a bought one. Beautiful