Yet another Morito recipe. This combination of skinned chicken breasts with tahini flavoured greek yoghurt, black onion seeds, coriander and Chilli is an example of Sam and Sam Clark at their best.
It's hard to pin down the origins of this recipe but it tastes absolutely brilliant. Creamy yoghurt with just enough of the tahini and lemon to give it that middle eastern vibe, then the pop of the coriander, chilli and black onion seeds add a little kick and a bit of texture.
I barbecued the meat but you could just as easily have done it on a griddle or a heavy non-stick frying pan.
The biggest compliment I got on this dish was that it tasted just like the restaurant's version ... and as Peter and Natasha had been to Morito and had it that very day, the comparison was pretty fresh.
For the record I also cooked the sublime Chicharrones de Cadiz and mechoui lamb chops which rather controversially we had with the River cafe's brilliant roast potatoes from Lucca ..... not very Spanish but what the hell.
Chicken marinade
1/2 small onion finely grated
2 garlic cloves crushed to a paste with a little salt
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
Juice of 1 lemon
1 tbs extra virgin olive oil
500g skinned chicken breast cut into 2 or 3 pieces if big
Tahini yoghurt
3 tbs tahini
200 ml Greek yoghurt
Juice of 1/2 lemon
2 tbs. extra virgin olive oil
To serve
1 tbs black onion seeds
1 red chilli de-seeded and finely chopped
A handful of coriander leaves
1 lemon cut into quarters
Method
Mix all marinade ingredients together and put with chicken pieces in a zip lock bag and put in the fridge for a couple of hours or overnight.
Mix all ingredients together for the tahini yoghurt season with salt and pepper and set to one side. If it's too thick, loosen with a little milk or water
Pre-heat barbecue or pan and cook chicken until cooked but still soft ... don't overcook.
Now place chicken on a plate spoon over the yoghurt and then sprinkle over the onion seeds coriander and chilli
It's hard to pin down the origins of this recipe but it tastes absolutely brilliant. Creamy yoghurt with just enough of the tahini and lemon to give it that middle eastern vibe, then the pop of the coriander, chilli and black onion seeds add a little kick and a bit of texture.
I barbecued the meat but you could just as easily have done it on a griddle or a heavy non-stick frying pan.
The biggest compliment I got on this dish was that it tasted just like the restaurant's version ... and as Peter and Natasha had been to Morito and had it that very day, the comparison was pretty fresh.
For the record I also cooked the sublime Chicharrones de Cadiz and mechoui lamb chops which rather controversially we had with the River cafe's brilliant roast potatoes from Lucca ..... not very Spanish but what the hell.
Chicken marinade
1/2 small onion finely grated
2 garlic cloves crushed to a paste with a little salt
1/2 tsp sweet paprika
1/2 tsp ground cinnamon
Juice of 1 lemon
1 tbs extra virgin olive oil
500g skinned chicken breast cut into 2 or 3 pieces if big
Tahini yoghurt
3 tbs tahini
200 ml Greek yoghurt
Juice of 1/2 lemon
2 tbs. extra virgin olive oil
To serve
1 tbs black onion seeds
1 red chilli de-seeded and finely chopped
A handful of coriander leaves
1 lemon cut into quarters
Method
Mix all marinade ingredients together and put with chicken pieces in a zip lock bag and put in the fridge for a couple of hours or overnight.
Mix all ingredients together for the tahini yoghurt season with salt and pepper and set to one side. If it's too thick, loosen with a little milk or water
Pre-heat barbecue or pan and cook chicken until cooked but still soft ... don't overcook.
Now place chicken on a plate spoon over the yoghurt and then sprinkle over the onion seeds coriander and chilli
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