5/9/2017 Oregano Chicken with Leek Rice and Yoghurt Tartare | Marley Spoon

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Delivery day May 23

Oregano Chicken with Leek Rice and Yoghurt Tartare

gluten free
under 30 minutes
poultry
kid friendly

What's cooking

With a bit of clever cooking, you can still have your butter and creamy sauce while watching your waistline. Here, aromatic leek is used to avour low-GI
basmati rice so that butter can be used sparingly, while yoghurt reduces the fat content of traditional tartare sauce and adds a complementary tang to
chargrilled lemon-infused chicken.

Shared with you by: Olivia Andrews

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5/9/2017 Oregano Chicken with Leek Rice and Yoghurt Tartare | Marley Spoon
There's a world of amazing avours out there.

Serving Time

40 - 50 minutes

Level

easy

Nutrition per serving

Calories 700kcal, Fat 26.2g, Proteins 48.8g, Carbs 61.5g

Allergens

Milk. May contain traces of other allergens.

Cook this recipe in 6 simple steps

1.

1. Prepare ingredients

Place rice in a bowl and cover with cold water. Set aside to soak until ready to use. Trim and thinly slice the leek(s). Place your hand at on top of each
chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Using a rolling pin or meat mallet, pound chicken between baking
paper until about 5mm thick.

2.

2. Marinate chicken

Finely grate the lemon rind into a large bowl. Add the oregano (1 tsp 2P | 2 tsp 4P** see cooking tip), half the oil, salt and pepper, and mix to combine.
Add the chicken and mix to coat.

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5/9/2017 Oregano Chicken with Leek Rice and Yoghurt Tartare | Marley Spoon

3.

3. Cook rice

Melt the butter in a medium saucepan over medium heat. Cook, stirring, the leek for 5 mins or until soft. Season with salt and pepper. Rinse and drain
rice, add to leek mixture, stir once, then add the water. Bring to the boil, then cover the pan with a lid and cook for 12 mins. Remove from heat and
stand, covered, for a further 5 mins or until tender.

4.

4. Make yoghurt tartare

While rice is cooking, place the yoghurt in a bowl. Trim and very nely chop the spring onion(s). Drain, rinse and dry the capers and nely chop.
Finely chop the parsley leaves, including the stems. Stir the spring onion, capers and half the parsley into the yoghurt and season with salt and pepper.

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5/9/2017 Oregano Chicken with Leek Rice and Yoghurt Tartare | Marley Spoon

5.

5. Cook chicken

Heat a chargrill pan over high heat and cook the chicken for 2-3 mins each side until charred and cooked through. Transfer chicken to a plate, squeeze
over lemon juice and rest chicken for 5 mins.

6.

6. Get ready to serve

Meanwhile, combine the vinegar and remaining oil in a large bowl, and season with salt and pepper. Add salad leaves and toss to coat. Fluff the rice
with a fork and stir in the remaining parsley. Serve the chicken with the leek rice, green salad and the yoghurt tartare.

What we send

1 spring onion, parsley and 1 leek

free-range chicken breast llets

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5/9/2017 Oregano Chicken with Leek Rice and Yoghurt Tartare | Marley Spoon
mixed salad leaves

capers

Greek-style yoghurt

dired oregano

lemon

basmati rice

What you'll need

olive oil
butter
white wine vinegar
sea salt and pepper
water

What you'll use

medium saucepan
sieve
grater
baking paper
chargrill or frypan
rolling pin

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