With spring just around the corner we thought we’d share one of our new favourite recipes full of light and fresh flavours. We’re talking tender chicken, a stunning goats cheese and yoghurt relish and a zingy lemon and herb vinaigrette. It’s so good, you won’t quite believe it!
- 700g chicken breast
- 2 cloves garlic
- A pinch of fresh ginger, peeled and chopped
- 1tsp cayenne pepper
- 2tbsp fresh cilantro
- 2tbsp fresh parsley
- 1tbsp smoked paprika
- ½tbsp cumin
- ½tsp cinnamon
- 1tsp salt
- 1tsp pepper
- 120ml olive oil
- 1 medium lemon, grated and juiced
- 1 jar of marinated artichoke quarters
- 1 bunch of asparagus
Lemon herb vinaigrette
- 1 lemon, juiced and zest
- 120ml olive oil
- 1tbsp fresh parsley
- 1tsp salt
- 1tsp honey
- ½ a lime juiced
Minted goat cheese yoghurt
- 120g plain greek yoghurt
- 2tbsp fresh mint, chopped
- 1/2tsp crushed red pepper flakes
- ½ lemon juiced
- Salt and pepper to season
- 85g goats cheese, crumbled
Firstly you will need to get on with the marinade. In a food processor add in the garlic, ginger, all of the spices and some salt and pepper. Process for a few minutes until everything is finely chopped. Slowly add in the olive oil, lemon zest and juice.
Now you will need to chop up your chicken into large chunks, and place them into a large bowl. Pour over the marinade and mix everything well so the chicken gets an even coating. Pop it in your fridge for at least 2 hours or if you are really prepared- overnight.
Once your chicken has been marinated you can fire up your wood fired oven to its optimum temperature, allowing time for your oven to cool until it reaches about 220°c.
Whilst you are doing this you can get on with making the vinaigrette. Add the lemon zest and juice into a small saucepan and simmer until the zest has absorbed all of the juice. Once your zest is ready, place it in a small mixing bowl adding in the olive oil, parsley, salt, honey and lime juice. Whisk together briskly and leave to cool.
Now you can move onto the minted goats cheese yoghurt mix. Stir all the ingredients together, gradually mixing in the crumbled goats cheese. Pop it in the fridge until you’re ready to use.
You can now assemble your skewers. Thread the chicken, asparagus and artichoke onto wooden skewers that have been soaked in water beforehand. Place them into your wood fired oven on a heatproof baking tray for 10 to 15 minutes, or until the chicken is cooked all the way through. Remember to keep turning them every couple of minutes to ensure an even finish.
Serve with a drizzle of lemon herb vinaigrette and a generous dollop of the goats cheese yoghurt. It’s the perfect spring dish and is sure to taste delicious with a side of couscous and warm pitta bread.
If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.