adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Paprika chicken with asparagus, feta & black olive salad
Paprika chicken with asparagus, feta & black olive salad
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Festive Christmas dish: Poultry with feta salad - quick and delicious!
Ingredients:
  • 2 small (about 1.2kg each) fresh chickens
  • 60ml (1/4 cup) fresh lemon juice
  • 10.00 gm sweet paprika
  • 20.00 ml dried oregano
  • 2 garlic cloves, crushed
  • Lemons, halved, to serve
  • 21.00 gm fresh lemon juice
  • 4 bunches asparagus, woody ends trimmed
  • 55g (1/3 cup) pitted kalamata olives, thinly sliced
  • 100g goat's milk feta, crumbled
  • 20.00 ml fresh lemon thyme leaves
Instructions:
  • Lay the chicken, breast-side up, on a clean surface. Cut the breast in half using poultry shears. Open the chicken flat and remove the backbone. Tuck the wing under the breast bone. Slice the chicken pieces in half and make 3 small slits in each chicken quarter using a small sharp knife. Repeat with the remaining chicken and place in a large glass or ceramic dish.
  • In a small bowl, mix together lemon juice, oil, paprika, oregano, and garlic. Season with salt and pepper. Pour the marinade over the chicken, ensuring it's coated. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight for best results.
  • Preheat a barbecue grill or chargrill to medium heat. Grill the chicken, skin-side up, while basting occasionally with the marinade, for 10 minutes. Flip and continue grilling for another 8-10 minutes, or until juices run clear when pierced with a skewer. Transfer to a plate.
  • Preheat your barbecue grill or chargrill on high. Mix oil, lemon juice, salt, and pepper in a jug. Brush the asparagus with the seasoned oil. Grill the asparagus for about 5 minutes, turning occasionally, until vibrant green and tender-crisp.
  • Arrange the asparagus on individual serving plates. Sprinkle with olives, feta, and fresh lemon thyme. Serve alongside the paprika-infused chicken.

Similar Recipes