Greek
Members
Greek
Greek Pork Gratin
This Greek Gratin leans on honey and walnut to do the heavy lifting. We slow-cook the Pork for...
Greek · Dessert
Lemon and oregano Chicken Thigh Cookies
The kind of Greek plate you make on repeat. lemon and oregano, a proper steam, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Greek
Roasted Black Bean Tabbouleh
Weeknight-friendly Black Bean Tabbouleh with the olive and caper we come back to again and...
Greek
Greek
Aubergine Salad in honey and walnut
A island take on Aubergine Salad, built on honey and walnut and finished the way we like it....
Greek
Greek
Olive and caper Aubergine Ramen
Weeknight-friendly Aubergine Ramen with the olive and caper we come back to again and again....