Take your taste buds on a quintessentially Greek trip – no visa required! A loaded Greek-style chickpea salad with olives, onion, charred baby marrow, and feta is sided with crispy chicken topped with a caper-olive salsa.
Caper-olive Chicken & Greek Chickpeas
Caper-olive Chicken & Greek Chickpeas
with charred baby marrow & Danish-style feta
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Chicken
- Chickpeas
- Cucumber
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Parsley
- Lemon Juice
- Olives & Capers
- Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ½ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ½ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
Frequently Asked Questions
What is the preparation time for Caper-olive Chicken & Greek Chickpeas?
The preparation time for Caper-olive Chicken & Greek Chickpeas with charred baby marrow & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow & Danish-style feta?
The total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow & Danish-style feta is between 30 and 35 minutes.
How many servings does Caper-olive Chicken & Greek Chickpeas provide?
4 servings
What are the main ingredients in Caper-olive Chicken & Greek Chickpeas?
Baby Marrow, Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Pieces, Fresh Parsley, Lemon Juice, Olives & Capers, Onion
What is the nutritional information of Caper-olive Chicken & Greek Chickpeas?
Calories: 849, Carbs: 41 grams, Fat: grams, Protein: 67.4 grams, Sugar: 14 grams, Salt: 910 grams
How do I prepare Caper-olive Chicken & Greek Chickpeas?
SALSA ON THE SIDE: Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper. CRISPY CHICKY: Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. PREP IN YOUR STEP: While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion. CHARRED MARROWS: Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season. SCRUMPTIOUS SALAD: In a salad bowl, toss together the rinsed chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. BIG FAT GREEK FEAST: Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
What should be prepared from my kitchen to make Caper-olive Chicken & Greek Chickpeas?
Baby Marrow, Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Pieces, Fresh Parsley, Lemon Juice, Olives & Capers, Onion
How many calories does Caper-olive Chicken & Greek Chickpeas have?
849 calories
How much fat content does Caper-olive Chicken & Greek Chickpeas have?
grams
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