Crispy Falafel Chicken With Yogurt Salad
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Game plan: Make the salad while the chicken bakes
2
For the chicken: Preheat the oven to 400 degrees F
3
Place a small rack on a baking sheet
4
Put the falafel mix in a pie plate or other shallow bowl
5
Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat
6
Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess
7
Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan
8
Cook until nicely browned, turning once, 2 to 3 minutes per side
9
Repeat with the rest of the chicken
10
Transfer the chicken to the prepared rack
11
Bake until firm but slightly springy when pressed, 6 to 8 minutes
12
Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl
13
Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too
14
Stir the yogurt into the salad
15
Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad