This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content.
I really need a holiday, but I can’t start looking / thinking about it until I hand in my last piece of uni work next
What I am sure of is that I want to go to Greece. For the last two years we’ve had a great week in Koutaloufari, Crete, and not a dud meal passed our lips. From the salads, to the gyros and oh so delicious wood oven cooked pork, I could happily live in Greece. I’d be the size of a small Greek isle, but I’d be happy!
So I decided to try and knock something up this week which has some Greek flavours to get me through to holiday time. I am sure this is in no way an authentic Greek dish but it tastes good and that’s all that matters. I was also trying this because we are planning a BBQ in a few weeks and in my head this will be really good done over the coals when the edges go crispy *trails off into crunchy food daydream…*
My oregano plant is doing really well at the moment – I think it is digging all the sun! But I also added dry oregano and thyme which I got in a shop in Koutaloufari and the nice man plied us with raki even though it was 10am. Happy days!
Serve with a Greek salad (I go minus olives, because they are evil!) and homemade tzatziki.
Vaguely Greek Chicken
- 6 chicken thigh(bone in or out but skin off)
- 3 dollops (or if you prefer, heaped tablespoons!) Greek Yoghurt
- 2 tsp dried oregano
- 2 tsp dried thyme
- Small handful fresh oregano leaves, finely chopped
- Juice ½ lemon
- Splash dry white wine
What you do
It couldn’t be easier!
- Mix everything except the chicken in a large bowl- make sure the garlic doesn’t clump
- Add the chicken thighs, ensure all get a good coating
- Cover and leave in the fridge for as long as possible (I made mine the night before so it had about 20 hours)
- Remove from fridge about 30 mins before cooking
- Heat oven to 180c
- Place the chicken and any leftover marinade in an oven proof dish and cook for approx 30 mins until the meat is cooked through (thighs on the bone may take longer- ensure they are cooked through before serving)
- I cook mine uncovered so it goes a bit brown and crispy but if you are worried about it splattering in your oven, cover with foil
Whatever you do don’t buy a tub of supermarket tzatziki. Buy a large tub of yoghurt and use it for this too.
- 3 tbsp Greek yoghurt
- 2 cloves garlic, grated
- 5-6 mint leaves, finely chopped or a small handful of dill, finely chopped
- 1/3 of a cucumber, seeds removed, very finely sliced (I use my julienne slicer and then cut smaller). Put in a collinder, sprinkle with a little salt and leave for 30 mins to let some water come out. Then squeeze it out in some kitchen roll.
Put everything in a bowl, mix well then stick your face in and enjoy!
If you’ve any Greek recipes, please share and take me to the islands from the comfort of my oven!
Pingback: Meal Planning Monday: 30th June 2014 | Good Egg Foodie