Crispy Falafel Chicken with Yoghurt Salad

Dive into a Middle Eastern speciality with a side of cooling cucumber salad.
  • For the chicken
  • 75g prepared falafel mix
  • Vegetable oil, for frying
  • 4 boneless, skinless chicken breast halves, tenders removed (about 680g)
  • Salt
  • 10g fresh mint leaves, roughly torn
  • Freshly ground black pepper
  • For the salad
  • 125g natural whole-milk yoghurt
  • 3 cucumbers, diced
  • 10g fresh dill fronds, coarsely chopped
  • 1/4 red onion, diced
  • 1 small clove garlic, minced
  • 1 1/2 tsp salt
  • 1 lemon
1) For the chicken: Preheat the oven to 200C/Gas 6. Place a small rack on a baking sheet. Put the falafel mix in a pie plate or other shallow bowl. Heat about 1cm oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned, turning once, 2 to 3 mins per side. Repeat with the rest of the chicken. Transfer the chicken to the prepared rack. Bake until firm but slightly springy when pressed, 6 to 8 mins.

2) Meanwhile, make the yoghurt salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too. Stir the yoghurt into the salad.

3) Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad.

* Cook's Note: Don't toss those chicken tenders! Save them and thread on skewers for kabobs, pan-fry for burritos, or stir-fry.

Dip, shake, and fry your way to the Middle East. Pre-seasoned with exotic spices, falafel mix adds a fresh coat of crunch to chicken.

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