Ashley Walker's Blog

Greek Chicken and Chickpeas

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A delicious Cous Cous and chicken meal that is fantastic for lunches or dinners.
Prep Time25 minutes
Active Time20 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Greek
Yield: 6 serves

Equipment

  • 1 Pyrex Measuring Cup
  • 1 Measuring spoon set
  • 1 Lemon Jucier/Squeezer
  • 1 Marinating Container
  • 1 Saucepan
  • 2 Skillet or Fry pans
  • 1 Lid for skillet
  • 1 Fork For fluffing the Cous Cous

Materials

Main Ingredients

  • 0.8 kg Chicken Breast
  • 2 Cup Cous Cous
  • 2 Cup Chicken Stock
  • 1 Can Chickpeas
  • 6 Cup Loose Spinach
  • 0.5 tsp Paprika
  • 0.5 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 2 Cup Cherry Tomatoes Perino
  • 95 grams Fetta Cheese Castello, Greek Style in Brine
  • 1 tbsp Oil Oil for cooking in pan

Dressing

  • 0.5 Cup Olive Oil Extra Virgin
  • 0.4 Cup Lemon juice Fresh is best, bottled works well
  • 1.2 tbsp Red Wine Vinegar
  • 12 cloves Fresh Raw Garlic
  • 2 tbsp Dried Oregano
  • 0.5 tsp Onion Powder
  • 0.5 tsp Salt
  • 0.5 tsp Ground Black Pepper

Instructions

Dressing

  • Combine all dressing ingredients in the Pyrex measuring cup, mix well, set to the side
    0.4 Cup Lemon juice, 1.2 tbsp Red Wine Vinegar, 12 cloves Fresh Raw Garlic, 2 tbsp Dried Oregano, 0.5 tsp Onion Powder, 0.5 tsp Salt, 0.5 tsp Ground Black Pepper, 0.5 Cup Olive Oil

Marinate the Chicken

  • Rough cut the chicken into 2cm cubes and place into the marinating dish.
    0.8 kg Chicken
  • Pour about half of the dressing over the chicken in the marinating dish, and then mix thoroughly. Set to the side, or refrigerate overnight.

Cous Cous

  • Bring the chicken stock to the boil in the sauce pan.
    2 Cup Chicken Stock
  • Turn off the heat and add the Cous Cous, stir and then leave to sit to the side.
    2 Cup Cous Cous
  • After 5 minutes, use a fork to fluff the Cous Cous

Chickpeas and Spinach

  • Drain the chickpea can, and wash with fresh water. Drain well.
    1 Can Chickpeas
  • Heat a Skillet over a medium heat, and add oil and then add the chickpeas.
    1 tbsp Oil
  • Add the other seasonings and mix well.
    0.5 tsp Paprika, 0.5 tsp Salt, 0.5 tsp Ground Black Pepper
  • Turn the temperature down, place all spinach in, and place the lid over the skillet
    6 Cup Loose Spinach
  • Stir occasionally until the spinach is wilted. Turn the heat off, and leave the lid on until ready to serve.

Chicken

  • Cook the chicken in the second skillet.

Combine

  • Optional – Cut the tomatoes in half, or smaller pieces.
  • Plate the Cous Cous as a layer at the bottom.
  • Layer on the Chickpeas and Spinach.
  • Layer on the cooked chicken.
  • Garnish with Fetta Cheese and tomatoes.
  • Drizzle the remaining dressing and serve.