CHICKEN IN PESTO AND YOGHURT SAUCE
I had planned on making a grilled Greek-like chicken (no sauce), salad and rolls for supper but I’d made a huge batch of the most amazing basil pesto and I was reluctant to waste what I considered still a large quantity clinging to the bottom and sides of the blender. So I created this meal instead by rinsing out the richness clinging to the blades and sides with some warm water and adding it to the chicken.
- 4 boneless chicken breasts
- olive oil for frying
- Marinade:
- 1 tablespoon olive oil
- 2 -3 teaspoons garlic or more if you wish
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 – 3 sprigs of thyme
- 1 teaspoon nutmeg
- zest of half a large lemon
- juice of half a large lemon
- freshly ground pepper, to taste
- salt, to taste
- Sauce:
- 2 cups yoghurt or cream or coconut cream, I used yoghurt
- 3 – 4 tablespoons basil pesto
Mix all the marinade ingredients together. Slit the chicken breasts horizontally but not all the way through so you have flatter larger pieces. Marinade and occasionally turn the pieces but not more than an hour as the lemon juice may toughen the chicken with it’s acidity.
Heat the olive oil to very high in a wide pan and fry the chicken working quickly till deep golden on the outside. Due to the water I was going to add I did not fry till cooked but used the watered down pesto to complete the cooking process in the pan so if you are using bottled pesto you may want to fry the chicken on a sensible heat till cooked through first.
Once the chicken is fully cooked and the water mostly reduced, add the yoghurt and stir through till warm. You can add fresh basil leaves now or on serving if you have them. I used yoghurt instead of cream as I had not planned this basil flavoured variation of the chicken and thought the lemon and lemon juice would make a cream sauce split or curdle. It was delicious and I heard ‘Mmmmm’ many times through our meal. Pictured is a very genteel portion but it made a generous full pan of creamy pesto-y chicken and sauce.
Served with salad and shop bought rolls but you could sprinkle toasted almonds over as well.
Recipe and photo: Leora Nair
