Crispy Falafel Chicken with Yoghurt Salad

Dive into a Middle Eastern speciality with a side of cooling cucumber salad.

By author

Ingrediente:

For the chicken

75g prepared falafel mix

Vegetable oil, for frying

4 boneless, skinless chicken breast halves, tenders removed (about 680g)

Salt

10g fresh mint leaves, roughly torn

Freshly ground black pepper

For the salad

125g natural whole-milk yoghurt

3 cucumbers, diced

10g fresh dill fronds, coarsely chopped

1/4 red onion, diced

1 small clove garlic, minced

1 1/2 tsp salt

1 lemon

Method:

1) For the chicken: Preheat the oven to 200C/Gas 6. Place a small rack on a baking sheet. Put the falafel mix in a pie plate or other shallow bowl. Heat about 1cm oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned…