Greek Fava, marinated chicken with crunchy vegetables
As well as inviting Greece into your home, this dish is packed with goodness: it's rich in vegetable protein, vitamins, minerals, antioxidants and fibre. You're going to love Santorini fava!
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Ingredients
Portions:
4
150 g
yellow peas
150 g
chicken thigh, boneless
50 g
cherry tomatoes, halved
40 g
yellow courgette, sliced
40 g
cucumber, diced
20 g
black olives, pitted and sliced
Vegetable stock:
250 ml
vegetable stock
salt
ground white pepper
1 clove
garlic, minced
30 g
orange carrot, diced
20 g
celery branch, diced
fresh oregano
1 tbsp
olive oil
30 g
red onions, thinly sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 150 g yellow peas and place them in a pot with 250 ml vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until peas are tender.
- While the peas cook, marinate 150 g chicken thigh in a mixture of 1 tbsp olive oil, 1 clove minced garlic, salt, and ground white pepper for 10 minutes.
- Heat a skillet over medium-high heat. Add the marinated chicken and sear for 5 minutes on each side or until cooked through. Remove from the skillet and let rest.
- In the same skillet, add 30 g red onions, 30 g diced orange carrot, and 20 g diced celery branch. Sauté for 5 minutes until softened.
- Add 50 g halved cherry tomatoes, 40 g sliced yellow courgette, 40 g diced cucumber, and 20 g black olives to the skillet. Cook for another 3 minutes until heated through. Season with fresh oregano.
- To serve, spread the cooked yellow peas on a plate, top with the sautéed vegetables, and sliced chicken. Garnish with additional fresh oregano if desired.
For added flavor, consider marinating the chicken for longer, up to an hour, if time permits.
This dish pairs well with a fresh green salad for a complete meal.