Greek Inspired Sun-Dried Tomato Chicken

Meanwhile, halve and peel the red onion. Thinly slice one half, then chop the remaining half into small pieces.

In a medium bowl, combine the red wine vinegar, sugar (see pantry for amount) and a pinch of salt. Add the sliced onion, toss to coat, then set aside to pickle.

Trim the cucumber, then halve lengthways. Thinly slice widthways. Trim the courgette and slice into 1cm thick rounds.

Zest and halve the lemon (see ingredients for amount). Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Season with salt and pepper.

Once cooked, squeeze in some lemon juice. Cook until evaporated, 1 min, then transfer the courgette to a bowl and cover to keep warm.

Meanwhile, in a small bowl, combine the Greek style yoghurt, sliced cucumber, lemon zest, a squeeze of lemon juice and half the garlic. Drizzle in some olive oil, season with salt and pepper and mix well. Set your tzatziki aside for later.

Return the (now empty) courgette pan to medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the chicken and remaining onion. Season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the chicken is cooked, add mixed herbs and the remaining garlic to the pan. Stir-fry, 30 secs. 

Stir in the sun-dried tomato paste, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Stir to coat the chicken and simmer until thickened, 2-3 mins. Remove from the heat. Add a splash of water if you feel it needs it.