Yoghurt Chicken with Olives & Lemony Roast Potatoes

This recipe is ideal for a dinner with friends. Actually I thought of it when I was going to have some friends over and was thinking what the hell to do. I hadnt managed to go supermarket shopping that day so I was out of the usual condiments that I like adding like pesto, mushrooms, sundried tomatoes etc. I ALWAYS have yoghurt at home (you will see the trend in my recipes) and I had some delicious marinated greek olives so I thought why not?
Also these oven roasted potatoes are a perfect side to any dish AND they are not drenched in oil like most roast potatoes (not that I mind but maybe the more health conscious of you will prefer :) ).
So here goes:

Ingredients:

For the chicken:
- 4 large fillets of chicken
- 3 garlic cloves
- 2 cups of Greek Yoghurt
- 1 cup of pitted green olives (I used pimento olives)
- 2 tsp Italian herb mix (oregano, basil, thyme )
- sea salt + freshly ground pepper


For the potatoes:
- 6 large potatoes
- The juice of 2 large lemons (it must be greshly squeezed)
-3 tbsp of English mustard
- 1 tbsp soya sauce
-Sea salt  + freshly ground pepper



STEPS:

Chicken:

1) Slice 2 garlic cloves into slivers. Pierce the chicken fillets and place a sliver of garlic in them, (this not only gives a lovely sweet garlic taste to an ordinarily bland fillet but it also allows the marinade to penetrate the meat better making it even more tender).
2) Place the chicken in a bowl and add 1 tsp of herbs and the 2 cups of yoghurt. Mix well, cover with clingfilm and leave overnight in the fridge to marinate. NOTE: if you forget, then try to leave it for minimum 1 hour before you cook it.
3) Preheat your oven to 180 C and line a baking tray with grease proof paper (TIP: I find that this has a magical way of keeping the chicken from burning too quickly!)
4) Remove chicken from the fridge and plac onto a baking tray. Dont forget to put all of the marinade in with the chicken.
5) Add the remaining 1 tsp of herbs and season with salt and pepper
6) Take the olives and slice them thinly. Then stuff the fillets with the sliced olives. Place them everywhere! Under the fillets, in between, on top etc.
7) Cover with tin foil and bake for 15 mins
8) After the 15mins, remove the foil and continue to bake for 15 - 20 mins until thoroughly cooked

Potatoes:
1)Preheat the oven to 180C, and line a baking tray with greaseproof paper
2) Peel the potatoes and slice into wedges, place into the baking tray and drizzle with olive oil

3)Mix the freshly squeezed  lemon juice, soya sauce and mustard together in a bowl and add to the potatoes.
4) Season with salt and pepper and mix with your hands to ensure that the sauce has been equally distributed!
5)Place in the oven and cook for approx an hour. NOTE: check on the potatoes every 20 mins to prevent the top ones from burning.

SOOOOOOO after this you get a lovely, light dinner for 4 people! Enjoy!

Turron de Avena (Chocolate Oat Wafer Bars)

We were talking with my Argentinian friend one day about childhood treats that we miss (eg.  chocolate rice crispies, flapjacks etc) and he told me about one of his favourites which was Turron de Avena (chocolate oat bars). They are a staple in all Argentinian households!
 I happen tp LOOVE anything to do with oats so I asked him to send me the recipe they used to use so I could try it out. Guys they are unbelievably easy and ridiculously mourish!!
Try them out!

Ingredients:

- 3 packs of plain cream/water crackers (make sure that they have no salt or other flavourings)
-12 tbsp of sugar
-12 tbsp of milk
-12 tbsp of oats
-12 tbsp of cocoa (if want it extra sweet you can also use Nesquick)
-200 grams of unsalted butter

STEPS:

1) Melt the butter in a saucepan over medium heat
2) When it melts add the cocoa, sugar, milk and last the oats. Mix well and allow the mixture to cook for 3 mins (continue to stir so as to avoid it burning on the bottom).
3) Then layer the bottom of a tray with the crackers. Add a layer of the mixture (use a spatula to spread it evenly to create a layer).
4) Then repeat this so you have another 2 layers of crackers finishing off with a layer of the mixture.
5) Place the tray in the refrigerator for 1-2 hours so it can set, then cut into small squares and serve.....AND THATS IT!!