I have followed the Half Baked Harvest blog for a while now. Everything looks really fantastic and she makes a ton of pasta.. so you know I'm a far. I can't believe it's taken me this long to actually make my first recipe.
I actually saw this one on her Instagram in one of those quick cook videos and I knew it sounded fantastic. We've been watching this season of Top Chef and one of the contestants makes lots of sauces with yogurt. We've been talking about trying some so I knew Brian would go for this!
It did not disappoint. We will make this again soon. I loved the artichokes with this dish. We didn't have any wooden skewers, only these metal ones, so I ran out of room. We ended up throwing the rest of the veggies in the grill basket and it worked just fine.
Just make it. You won't be disappointed. And it's a perfect meal for this time of year. Enjoy!
Ingredients
3 tablespoons, plus 1/4 cup extra virgin olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/4-1/2 teaspoon cayenne pepper
1/8-1/4 teaspoon ground cinnamon
4 cloves garlic, finely chopped or grated
1 inch fresh ginger, grated
1/4 cup fresh cilantro and or parsley, chopped
crushed red pepper flakes
kosher salt and black pepper
2 pounds boneless skinless chicken breasts, cut into bite-size chunks
juice of 1 a lemon (about 2 tablespoons)
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons chopped sun-dried tomatoes
1 (12 ounce) jar marinated artichokes
1 bunch asparagus, cut into thirds
Feta Sauce
6 ounces feta cheese
1/4 cup plain Greek yogurt
juice from 1 lemon
1/4 cup chopped fresh tender herbs such as dill basil or parsley
1/4 teaspoon smoked paprika
Instructions
1. In a bowl, combine 3 tablespoons olive oil, the paprika, cumin, cayenne, cinnamon, 3 cloves garlic, ginger, cilantro, parsley, and a pinch each of chili flakes and salt. Add the chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.
2. Meanwhile, make the vinaigrette. In a jar, combine 1/4 cup olive oil, the lemon juice, red wine vinegar, honey, sun-dried tomatoes, 1 clove garlic, and a pinch each of chili flakes, salt, and pepper.
3. To make the feta. Combine the feta, yogurt, and lemon juice in a blender or food processor. Blend until creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes.
4. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken, artichokes, and asparagus pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.
5. Serve the chicken with the vinaigrette and feta sauce spooned over top. Top with fresh herbs and serve with naan and additional feta on the side.
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