Herby Chicken on Zeteli Lobios Salata
with Kidney Beans, Garlicky Cabbage and Slow-Cooked Onion
Georgian salads are often made of 'lobios' (kidney beans) combined with slow-cooked onions, lots of herbs and vinegar. Zeteli lobios salata is traditionally served cold but ours is a little warmer so it's on your table quicker.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 carton(s)
Red Kidney Beans
1 sachet(s)
Dried Basil
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
150 grams
Shredded Savoy Cabbage
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Honey
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel the grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins.
Meanwhile, put half the coriander in a large bowl with half the dried basil, half the honey (see pantry for amount) and a drizzle of oil. Season with salt and pepper and mix together.
Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the other breast(s). You have butterflied your chicken!
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put the chicken in the bowl with the coriander honey marinade and turn to coat. Lay them on a large baking tray lined with baking paper.
Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the onions are softened, add the kidney beans to the pan along with the roasted herb and spice mix, remaining dried basil and half the garlic. Season with salt and pepper.
Stir together, reduce the heat to medium low and cook until the kidney beans have taken on all the spice flavour and the onions are really soft, 6-8 mins. Once cooked, remove from the heat.
Heat a drizzle of oil in a medium saucepan on medium heat. When hot, add the cabbage and remaining garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil).
Cook until just tender, 3-4 mins. Once cooked, remove from the heat.
Once the chicken is cooked, remove it from the oven and leave to rest for a couple of minutes while you finish everthing off.
Add the vinegar and remaining honey (see pantry for amount) to the pan with the kidney beans. Crumble in the feta, remaining coriander and gently stir together. Taste and add salt and pepper if you feel it needs it.
Thinly slice the chicken and serve with the kidney beans (Zeteli Lobios Salata) and cabbage on the side with a dollop of mayo (see pantry for amount).
Enjoy!
