Leek and Puy Lentil Gratin with a crunchy Feta topping
Most comfort foods go heavy on carbs, but not this one. If you’re looking for a healthy yet indulgent comfort food to enjoy as the nights draw in, look no further.
750g chicken thigh fillets , boneless and skinless
MARINADE
2 large garlic cloves , minced (~ 3 tsp)
1 dsp white wine vinegar (or red wine or apple cider vinegar)
2 tbsp lemon juice
1 dsp extra virgin olive oil
2 tbsp Greek yogurt , preferably full fat
1 tbsp dried oregano
1/2 tsp salt
Black pepper
TZATZIKI
2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
1 1/4 cups Greek yoghurt , preferably full fat
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if you want richer)
1 garlic clove , minced
1/4 tsp salt
Black pepper
SALAD
3 tomatoes , roughly chopped.
2 cucumbers , diced
1/2 red onion , peeled and finely chopped
1/2 small bunch of fresh parsley, chopped
Salt and pepper
TO SERVE
4 to 6 toasted pitta breads or flat breads
Marinade the chicken ahead of time.
Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
The tzatziki.
Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber then wrap in a clean tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
The Salad
Combine the ingredients in a bowl.
Cook the chicken
We grilled it but this is delicious on the barbecue too. Remove the chicken from Marinade. Brush it with oil and preheat the grill to a medium high heat. Cook the chicken for 5 or 6 minutes on each side, until golden brown and cooked through. Test it by cutting it open – there should be no pink meat at all. I cut the chicken into pieces at this point so that it fits easily into the pittas. Place it on a dish and cover it. Take it to the table to rest while you toast the pittas.
Serve.
Lay everything out on a table and let everyone help themselves.
Chicken thigh fillets are great for grilling, they stay juicy and crisp up beautifully. The yoghurt marinade is full of traditional Greek flavours – oregano, lemon juice, garlic. They taste great crammed into a messy pitta bread overflowing with crunchy salad and gooey tzatziki and this is a favourite we keep coming back to, especially when tomatoes are in season.
There are a heck of a lot of cucumbers in this recipe which makes it a good choice for chiropractic patients. Why? The top nutrient in cucumbers is vitamin K, which is key for bone health. They also have anti-inflammatory properties and are recommended by the Arthritis Foundation as one of the best vegetables for arthritis. This study in Clinical Interventions in Aging found that an extract of cucumber provided more effective pain reduction than glucosamine-chondroitin, a popular treatment for osteoarthritis.
Thanks to Nagi at RecipeTin for this great recipe. I’m also tempted by Nagi’s Spanakopita (spinach pie) recipe which I might force upon the children soon.
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