Greek Style Chicken

With Goat Yoghurt Sauce, Cucumber Salad and Flat Bread

Ingredients

Greek Chicken

• 1.2kg skinless free-range chicken thighs
• 1 large brown onion
• 2 cloves garlic
• 3 tbsp dried oregano

Flat Bread

• 1.5 cups self-raising flour
• 1 tsp baking powder
• 1 cup natural yoghurt
• Pinch or 2 of salt

Salad

• 2 cucumbers
• 2 tomatoes
• 1 red onion
• 2 lemons
• 1 bunch mint
• Olive oil
• Salt and pepper to taste

Yoghurt Sauce

• 350g Bookara GoatYoghurt
• 2 tbsp tahini
• 1 clove of garlic
• Juice of a lemon
• Salt and pepper to season

Method

1. Dice the chicken into chunks, each person will get 200g for a main course meal size.
2. Place chicken into a mixing bowl and grate the onion into the bowl, this is part of the authentic seasoning and also tenderises the chicken.
3. Microplane the garlic, then add the oregano.
4. Add a splash of olive oil and mix together. Leave to marinate for a few hours before pan frying, meanwhile prepare the flat bread, salad and yoghurt sauce.
5. To make the flatbread, sift the flour with the baking powder and salt into a bowl.
6. Add the yoghurt and combine to form a dough.
7. Roll into a ball, cover with cling film and rest in the fridge for half an hour.
8. Divide dough into 6 and roll into balls.
9. Spray two frying pans with oil and put on low to medium heat.
10. Gently place the flat breads in the pan and cook for two minutes on each side.
11. To make the salad, cut cucumber in half lengthways, lightly bash then cut into chunks.
12. Dice tomatoes, slice red onion and finely chop mint and combine together.
13. Juice lemons and add to the tomato mix and add olive oil, salt and pepper to taste.
14. To make the yoghurt sauce, combine all ingredients in a small bowl.
15. Serve sliced cooked chicken on the flatbread, add salad and drizzle with the yoghurt sauce.

You can download this recipe here