Photo: Crispy Falafel Chicken with Yogurt Salad Recipe
Ingredients
Chicken:
- 1/2 cup prepared falafel mix
- Vegetable oil, for frying
- 4 boneless, skinless chicken breast halves, tenders removed (about 1 1/2 pounds)
- Kosher salt
- Freshly ground black pepper
Salad:
- 1/2 cup plain whole-milk yogurt
- 3 Kirby cucumbers, diced
- 1/4 cup fresh mint leaves, roughly torn
- 1/4 cup fresh dill fronds, coarsely chopped
- 1/4 red onion, diced (about 1/2 cup)
- 1 small clove garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 lemon
Directions
Game plan: Make the salad while the chicken bakes.
For the chicken: Preheat the oven to 400 degrees F. Place a small rack on a baking sheet.
Put the falafel mix in a pie plate or other shallow bowl. Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned, turning once, 2 to 3 minutes per side. Repeat with the rest of the chicken. Transfer the chicken to the prepared rack. Bake until firm but slightly springy when pressed, 6 to 8 minutes.
Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too. Stir the yogurt into the salad.
Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad.
Cook's Note: Don't toss those chicken tenders! Save them and thread on skewers for kabobs, pan-fry for burritos, or stir-fry.
Dip, shake, and fry your way to the Middle East. Preseasoned with exotic spices, falafel mix adds a fresh coat of crunch to chicken.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By mstwitt_12499072
Irvine, 43
on February 06, 2011
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I thought this came out ok. The falafel mix certainly created a nice crust over the chicken, but it was relatively bland, and certainly not middle eastern tasting at all. I ended up serving my 4 year old the chicken with a side of BBQ sauce.
The outcome of this recipe may depend on the brand of falafel mix you use. I'll stick to eating falafel the conventional way...
By scottandjudy_11...
Woodridge, IL
on March 22, 2010
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I had never tried falafel before, and had never made it at home. My mix said that it had to sit for 30 minutes, and it was too salty. I'll try another brand next time. I couldn't get the falafel to stick all the way around the chicken before putting it in the oil. Anyway, it turned out OK.
I'm going to try the cucumber salad with sour cream next time. In my opninion, Greek yogurt is an acquired taste. Overall, this meal was certainly a great alternative to my "go-to" chicken recipes.
By aninicole
Boulder, CO
on January 08, 2010
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Rather than the salad, I made a taziki sauce and served it as a pita sandwich with lettuce and tomatoes. Everyone loved it!
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