Greek inspired chicken 3 ways Recipes By Emma Braz Greek-inspired chicken tray bake Serves 4 | Prep 10 mins | Cook 45 mins 2 red onions, cut into thin wedges 1 zucchini, halved, sliced diagonally 2 red capsicums, seeded, coarsely chopped 2 x 1kg Coles RSPCA Approved Chicken Whole Boneless With Greek Inspired Marinade 2 tbs olive oil 2 x 200g punnet red Perino tomatoes 130g Coles Deli Mixed Mediterranean Olives 3 silverbeet leaves, trimmed coarsely chopped or 60g baby spinach leaves 200g Coles Tzatziki Dip Flat leaf parsley leaves, to serve Rye sourdough slices, to serve Lemon wedges, to serve 1. Preheat oven to 200°C (180°C fan-forced). Arrange onion, zucchini, capsicum and chicken on two baking trays lined with baking paper. Drizzle with oil. Season. 2. Bake for 40-45 mins or until chicken is golden and cooked through, swapping trays halfway through cooking. Add tomatoes and olives for the last 15 mins of the cooking time. 3. Remove chicken from trays and divide into three even portions. Divide vegetables in half and stir silverbeet into one half of the vegetables. Reserve the remaining vegetables. 4 Serve one-third of the chicken with the silverbeet mixture. Dollop with tzatziki and sprinkle with parsley. Serve with sourdough and lemon wedges. 5. Slice the remaining chicken and store in an airtight container and refrigerator. Place remaining vegetables in an airtight container and refrigerate. Greek-inspired chicken risoni Serves 4 | Prep 5 mins | Cooking 15 mins 1 tbs olive oil 2 garlic cloves, peeled, finely chopped 11/2 cups (300g) Cucina Matese Risoni 31/2 cups (875ml) Coles Liquid Salt Reduced Real Chicken Stock Reserved roasted vegetables ½ x reserved cooked Greek-inspired chicken slices 50g Coles Dairy Australian Style Fetta Chopped flat-leaf parsley, to serve 1. Heat the oil in a large deep frying pan over medium heat. Add garlic and risoni, cook for 1 min until fragrant. Add stock and bring to the boil. Reduce heat to low. Cover and simmer, stirring twice during cooking, for 5 mins. 2. Add the reserved roasted vegetables and stir to combine. Top with the reserved chicken slices. Season. Cover and cook for a further 5 minutes or until the risoni is tender and the chicken is heated through. 3. Serve risoni mixture sprinkled with fetta and parsley. Greek-inspired cheats gozleme Makes 6 | Prep 15 mins | Cook 15 mins 6 sliverbeet leaves, trimmed, shredded or 120g baby spinach leaves, chopped ½ x reserved cooked Greek-inspired chicken slices, finely chopped 150g Coles Dairy Australian Style Fetta, crumbled ¼ cup chopped flat-leaf parsley 12 frozen roti bread, partially thawed 2 tbs olive oil Lemon wedges, to serve 1. Place silverbeet in a saucepan with 2 tbs of water and cook over medium heat, stirring, until wilted. Drain, cool slightly and squeeze out excess moisture. Combine the silverbeet with chicken, fetta and parsley in a large bowl. Season. 2. Place one roti on a clean work surface, leaving the plastic sheet on the bottom. Top roti with one-sixth of the spinach mixture. Top with another roti and gently press to seal the edges. Place a plastic sheet over the top. Using a rolling pin, gently roll the roti out to form a square shape, gently pulling edges out. Repeat with remaining roti and chicken mixture to make 6 gozleme. 3. Heat a medium non-stick frying pan over medium heat. Remove plastic and brush roti with olive oil. Cook for 2-3 mins each side or until golden and crisp. Repeat with remaining oil and gozleme. 4. Cut into pieces and serve with lemon wedges.
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