Last night I had Phil and Abigail over for some dinner and Doctor Who. (Caves of Androzani, if you’re interested! Abigail had never seen it before and didn’t even realise that it was a regeneration story so it was full of surprises for her. Needless to say she loved it. I knew that she would as soon as I described it as a ‘Jacobean revenge tragedy in space’!) Phil and I did that on January 1st last year and it seemed like a good way to start 2015 too. This year with added Abigail!
Anyway, I decided to try another recipe from my new Greek Islands cookbook and chose this one. A delicious recipe that combines the flavours of lemon, shallots, dill, cheese and yoghurt into a very flavoursome sauce. It may have thickened up a little too much but I used all of the correct proportions so maybe that’s how it was supposed to be. It’s difficult to tell from the picture in the book.
2 chicken thighs and 1 drumstick per person
Knob of butter
16 spring onions, trimmed and cut into 2” lengths
16 shallots, peeled and quartered
8 garlic cloves, peeled and chopped into chunks
Juice of 1 lemon
250g of Greek yoghurt
2 teaspoons of dill, finely chopped
2 eggs, beaten
4 tablespoons of finely grated pecorino cheese
Salt and freshly ground black pepper, to taste
Preheat the oven to 200
Pop the butter in a large frying pan and brown the chicken all over.
Place the spring onions in a large oven proof dish or roasting tin. Pour over the lemon juice and then add the contents of the frying pan, including the hot fat.
Season with salt and pepper and then add the shallots and garlic and toss them in the fat. Arrange the chicken pieces so that they are sitting on the shallots and pop in the oven for 30 minutes, basting halfway through cooking.
In a bowl, mix together them yoghurt, chopped dill, eggs and cheese and season with salt and pepper.
After the chicken has cooked for 30 minutes remove from the oven and check that it is cooked through. If it is, pour over the yoghurt mixture and return to the oven for another 15 minutes to allow the sauce to thicken.
I served this with wasabi mash and steamed spring greens.