Jamie's Mediterranean Feast: Lemon Tzatziki Chicken, Crispy Prawn Parcels, Pork Chop & Chickpeas, Herby Steak & Crispy Potatoes
ID: 0f159a9c...
A fantastic collection of four vibrant and easy Mediterranean-inspired dishes. This feast features a tender spatchcocked chicken marinated in tzatziki, crispy handmade Tunisian-style prawn parcels with harissa, succulent pork chops served with a rich jarred artichoke and chickpea stew, and an aromatic pestou-rubbed ribeye steak with crispy potatoes fried in steak fat.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
[Lemon Tzatziki Chicken] Spatchcock and score the chicken, marinate in tzatziki with lemon juice, sear in a hot pan, roast on a bed of onions and lemons at 200°C for 1 hour, and serve over crispy pan-fried rice. → [Crispy Prawn Parcels] Knead a simple flour and hot water dough, rest it, fill thin dough squares with a chopped prawn and egg mixture over harissa oil, fold into parcels, and pan-fry until golden and crispy. → [Pork Chop & Chickpeas] Roast garlic and peppers on a grill, marinate pork chops in artichoke oil and vinegar, pan-sear the pork with artichokes, simmer chickpeas in the pan juices, and serve everything together topped with a handmade garlic aioli. → [Herby Steak & Crispy Potatoes] Pan-fry potatoes with rendered steak fat, rub ribeye steak with seasoning and green pistou, sear on high heat until medium-rare, and serve alongside the crispy potatoes and a dressed tomato-pistachio salad.
Cooking Steps
Brief Cooking Order
[Lemon Tzatziki Chicken] Spatchcock and score the chicken, marinate in tzatziki with lemon juice, sear in a hot pan, roast on a bed of onions and lemons at 200°C for 1 hour, and serve over crispy pan-fried rice. → [Crispy Prawn Parcels] Knead a simple flour and hot water dough, rest it, fill thin dough squares with a chopped prawn and egg mixture over harissa oil, fold into parcels, and pan-fry until golden and crispy. → [Pork Chop & Chickpeas] Roast garlic and peppers on a grill, marinate pork chops in artichoke oil and vinegar, pan-sear the pork with artichokes, simmer chickpeas in the pan juices, and serve everything together topped with a handmade garlic aioli. → [Herby Steak & Crispy Potatoes] Pan-fry potatoes with rendered steak fat, rub ribeye steak with seasoning and green pistou, sear on high heat until medium-rare, and serve alongside the crispy potatoes and a dressed tomato-pistachio salad.
Introduction
A fantastic collection of four vibrant and easy Mediterranean-inspired dishes. This feast features a tender spatchcocked chicken marinated in tzatziki, crispy handmade Tunisian-style prawn parcels with harissa, succulent pork chops served with a rich jarred artichoke and chickpea stew, and an aromatic pestou-rubbed ribeye steak with crispy potatoes fried in steak fat.
Step 1
[Lemon Tzatziki Chicken] Cut along the backbone of the chicken with a sharp knife to spatchcock it, then press it flat. Score the leg meat down to the bone in three places to help it cook evenly and absorb the marinade.
Step 2
[Lemon Tzatziki Chicken] In a large bowl, mix half of the tzatziki with a splash of olive oil and a generous squeeze of fresh lemon juice.
Step 3
[Lemon Tzatziki Chicken] Place the spatchcocked chicken into the bowl and rub the tzatziki marinade thoroughly over the skin, meat, and into all the scored cuts. Marinate for 30 minutes, or up to overnight.
Step 4
[Lemon Tzatziki Chicken] Heat a large pan over medium-high heat with a splash of olive oil. Season the chicken with salt, place it skin-side down in the pan, and fry for 3-5 minutes until the skin turns lightly golden.
Step 5
[Lemon Tzatziki Chicken] Chop 4 onions (red and white) into quarters and separate them into individual petals. Cut a lemon in half.
Ingredients List
Important Notes
Using yogurt-based tzatziki as a marinade for chicken helps tenderize the meat beautifully while infusing it with garlic, mint, and cucumber flavors.
Using hot water to make the pastry dough for the prawn parcels changes the starch structure of the flour, making the dough highly stretchable, pliable, and easy to roll out thinly.
Do not discard the oil from jarred artichokes; it is packed with herbs and garlic flavors and makes a fantastic, zero-waste marinade base for pork chops.
Rendering the fat cap of the ribeye steak directly in the pan first creates a flavorful cooking oil for the rest of the steak, ensuring maximum beefy flavor without needing extra butter.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...