The sauce is similar to tzatziki and brightens the lemon-marinated chicken.
6 chicken cutlets
juice of 2 lemons
6 tbs. olive oil, plus more if needed
6 scallions, thinly sliced
1 green chili, seeded and minced
2 garlic cloves, minced
1/2 cucumber, cut into a small dice
3-4 tbs. chopped fresh cilantro
1-2 tbs. chopped fresh mint
1 3/4 cups plain yogurt
Marinate the chicken in the 3 tbs. of the oil, lemon juice and some seasoning for about 20 minutes.
Meanwhile, make the sauce by stirring together the scallions, chili, garlic, cucumber, cilantro, mint and yogurt. Season and set aside.
Heat the remaining oil in a large skillet and cook the chicken for 5 minutes or so on each side. (You can also grill the chicken outside.) Arrange on a plate and serve with the sauce.
Serves
These wonderful chicken cutlets can be pan-fried or grilled, weather dependent!
6 chicken cutlets
juice of 2 lemons
6 tbs. olive oil
6 scallions
1 green chili, seeded and minced
2 garlic cloves, minced
1/2 cucumber, cut into small dice
3-4 tbs. chopped coriander
1-2 tbs. chopped mint
1 3/4 cup plain yogurt
Marinate the chicken in the lemon juice and 3 tbs. of olive oil. Season with salt and pepper.
To make the sauce, stir together the scallions, chili, garlic, cucumber, coriander, mint and yogurt. Check for seasonings.
Remove the chicken from the marinade and either heat the grill or heat the remaining oil in a skillet. Cook them quickly for 5 minutes per side, or until cooked through. Add a bit more oil if needed to the skillet. Serve with the sauce.
Cooking with Nigella 