Greek
Greek
Smoked Squash with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper smoke, and a finish of...
Greek · Main
Sun-drenched Chicken Thigh Stew with feta and dill
A sun-drenched take on Chicken Thigh Stew, built on feta and dill and finished the way we like it. Ready in about 45 min and easily enough for 8 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill 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. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the dried oregano and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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