Greek chicken recipe | Jamie Oliver recipes (2024)

FAQs

How to cook couscous in Jamie Oliver? ›

Method. Place 100g of couscous into a mixing bowl with a pinch of sea salt and just cover with boiling water. Pop a plate on the top and leave for 5 to 10 minutes to do its thing.

Making a mouth-watering homemade marinade isn't rocket science! You simply need to follow this simple formula: an acidic ingredient to tenderize the meat (think vinegar, juice, yogurt, or mustard), fresh herbs and spices for added flavour, and a fatty ingredient, such as oil or butter.

We recommend marinating your chicken in buttermilk or yogurt overnight, but if it's urgent, then an hour will do. However, the texture of the chicken won't be as even as chicken marinated overnight. The process is simple: you only have to immerse the chicken in a container with enough yogurt or buttermilk and seal it.

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

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Contrary to popular belief, couscous is neither a grain nor a seed; it's a form of pasta made from a dry mixture of semolina and water that's rolled in very tiny irregular pieces. When couscous was made daily by hand, a bowl of semolina was mixed and tossed while water was gradually added and rubbed into the mixture.

Using chicken or other stock instead of water will give your couscous a deeper flavour and make it more substantial. Bring a cup or two of stock (I tend to add a little extra to allow for evaporation) in a medium to large pot. Remember couscous will expand.

Fibre supports digestive health and alleviates constipation, and research suggests it may help improve levels of beneficial bacteria in the gut. Wholemeal couscous is also more filling, as the fibre slows down the breakdown of sugar into the bloodstream, providing a more stable source of energy.

To make a marinade for chicken, combine your preferred spices and herbs in a one-to-one ratio, plus one-half part salt. Then, add enough liquid to cover the herbs and spices. You can use one liquid, or mix and match in a one-to-one ratio.

What is the formula for chicken marinade? ›

Marinades are usually 2 parts oil to 1 part acid (something like wine, lemon juice or vinegar), and some salt. Add to this mixture any herbs or flavouring you like—we like using thyme, rosemary and garlic.

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.