Greek Chicken Poutine

The classic Canadian dish takes on lemon, oregano and herbed cheese curds in this fun Greek Chicken Poutine fusion recipe.

Disclosure: This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.

What is Poutine?

We're glad you asked! Poutine (pronounced PU-tzine) is a dish that comes from Quebec, Canada. The traditional version is made with French fries, topped with cheese curds and a brown gravy. This diner or pub food is common across Canada and can be found in parts of the Northern US as well.

Legend has it that in the late 1950s, one restaurant owner was asked by a patron to make up a plate of French fries with cheese curds. In disgust, the owner exclaimed, "ça va faire une maudite poutine!" ("It will make a damn mess!")

It might have made a mess, but the resulting dish was so tasty that it grew in popularity. And, the name stuck.

Greek Chicken Poutine

We're taking some creative license today with our Poutine, but that's what makes fusion cooking so much fun!

Our Canadian and Greek fusion starts with a base of smashed russet Idaho® potatoes. These smashed potatoes create a fluffy, yet crispy base, perfect for catching the lemon oregano vinaigrette that we use as our 'gravy' over top of oregano-seasoned roasted chicken and feta cheese.  The combo brings crispy smashed potatoes, salty feta and olives, and a bright and creamy 'gravy' together with juicy chicken and nuggets of cheese curd goodness.

You really can't have Poutine without cheese curds, and we're lucky enough to live in a place where these cheesy nuggets that are a byproduct of the cheese-making process are as common as a brick of cheddar. We chose an herbed white cheddar cheese curd for our poutine, and it paired wonderfully with the Greek flavors. But, if you can't find cheese curds, you can use chunks of mild white cheddar for a similar effect.

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Greek Chicken Poutine

The classic Canadian dish takes on lemon, oregano and herbed cheese curds in this fun Greek Chicken Poutine fusion recipe. We do love this fun fusion dish with Greek flavors! 

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Dinner

Cuisine: Canadian

Keyword: cheese curds, roasted potatoes

Servings: 2 people

Author: Sarah | Curious Cuisiniere

Ingredients

For the Potatoes

• 2 ½ lbs small Russet Idaho® potatoes
• 1 tablespoon olive oil (divided)
• ½ teaspoon salt
• ¼ teaspoon pepper

For the Chicken

• 1 lb chicken breast
• ¼ teaspoon oregano
• ¼ teaspoon salt
• ⅛ teaspoon pepper

For the Sauce

• 2 garlic cloves, peeled and coarsely chopped
• 1 tablespoon oregano, dry
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 3 lemons, juiced (roughly ¼ cup)
• ½ c olive oil

For the Poutine

• ¼ c Kalamata olives, pitted and sliced
• ½ oz feta cheese
• 4 oz white cheddar cheese curds (herbed if you can find them)*

Instructions

• Preheat oven to 450F.
• Place the potatoes in a pot and cover with water. Bring to a boil and reduce the heat to medium. Boil the potatoes for 30-35 min, until fork tender. Drain the potatoes and place them on ⅔ of a baking sheet that has been drizzled with olive oil. Flatten the potatoes by smashing with a fork or potato masher. Brush the smashed potatoes with a little more oil and sprinkle them with salt and pepper.
• Place the chicken breast on the other ⅓ of the baking sheet. Drizzle the chicken breast with olive oil and sprinkle lightly with oregano and salt, and pepper. Place the chicken and potatoes in the preheated oven and bake for 20-23 minutes, until potatoes are crispy and chicken is cooked through.
• While the potatoes and chicken roast, make your sauce: in the bowl of your food processor, combine garlic cloves, oregano, salt and pepper. Pulse until garlic is minced. Add the lemon juice and pulse to combine. Slowly add the olive oil through the feeder tube, while the processor is running, to emulsify the sauce. Once it is combined, transfer the sauce to a pourable container for serving.

To create your Poutine

• Place the roasted potatoes on a plate. Slice the chicken breast and layer it over the potatoes. Top with sliced Kalamata olives, feta, and cheese curds.
• Drizzle the lemon vinaigrette over everything, as desired.
• Grab a fork and enjoy!

Notes

*We used shallot and black pepper seasoned cheese curds.

Curious for more poutine recipes? Check out this collection of traditional and non-traditional versions from some of our favorite bloggers! 

Breakfast:

• Chicken and Waffles Poutine from Life Tastes Good
• Southern Sausage Breakfast Poutine from Magnolia Days

Appetizers:

• Beefy Beer and Red-Eye Gravy Poutine from Cindy's Recipes and Writings
• Buffalo Chicken Poutine on Potato Waffles from Cupcakes & Kale Chipst
• Loaded Crab Poutine from Rants From My Crazy Kitchen

Main Dish:

• Beef Rendang Poutine Burger from Brunch-N-Bites
• Crispy Potato Shrimp Poutine with Stir Fry Vegetables from Food Done Light
• Gnocchi Poutine with Fenneled Curds and Gravy from Culinary Adventures with Camilla
• Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy from Crazy Foodie Stunts

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/