The recipe below is for 4 - 6 people, but since there were only 3 of us I made less yogurt and cooked 8 chicken thighs instead of 12. Even if you don't intend to eat the skin (we didn't), you should still buy thighs with the skin on, and leave it on during cooking, as it really improves the flavour, AND makes the chicken more juicy. Yum. And another thing - I omitted the clove of garlic from the yogurt as me and my dad can't stand raw garlic, but put it in if you wish!
Ingredients
12 chicken thighs (bone in, preferably with skin)
juice 1 lemon
4 tbsp olive oil
salt and pepper
For the greek herb sauce:
1 x 500ml pot greek yogurt
4 fat or 6 thin spring onions
1 green chilli, deseeded
1 clove garlic, peeled
1/2 cucumber, peeled and finely diced
3 tbsp fresh coriander, chopped
3 tbsp fresh mint, chopped
salt and pepper to taste
Method
1. Preheat to 200C (180C in a fan oven). Place the chicken thighs skin-side up in a shallow roasting tin, and pour over the olive oil, lemon juice, salt and pepper.
2. Bung in the oven and roast for 45 minutes! Meanwhile, get on with making the yogurt.
3. Tip the yogurt into a large mixing bowl (not the one you want to serve it in as it will get messy) and snip in the spring onions and chilli, cutting both quite finely.
4. Mince in the garlic (if using), with the cucumber and most of the herbs - reserve some for sprinkling on top later - and mix together. Season to taste. When you serve it, put into a nice bowl, top with the reserved herbs, and provide a big spoon for dolloping!
5. When the chicken is ready, transfer to a serving dish.
You can serve this just with the yogurt, but I also made some cous cous, based on Nigella's Standby Starch recipe, to go with it.
Yum yum! This was really tasty and a good combination of flavours and textures. It was also very easy!
Thanks for reading! (The cous cous recipe will follow!)
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