I like planning the whole lunch and making things that pair well. Last time I did a whole lunch planned around Roast Beef. This time I picked the Mediterranean theme and made everything Mediterranean. So our lunch table was decorated with Greek Baked Chicken, Greek Tomato Pie, Pita Bread and Hummus. The meal ended with Egyptian Basbosa , which is a Mediterranean semolina pudding, as dessert. (
Mediterranean food is light and refreshing and there is much use of olive oil, which in turn makes the recipe healthy as well. While the lunch is usually low calorie, the desserts make up for it and are laden with sugar, and thus they are very high calorie. The lunch should suffice, but all of us have a sweet tooth and cannot fathom a meal without a dessert, hence my plan had to include a Mediterranean dessert as well.
Greek Baked chicken is cooked in yogurt, not cooked , rather baked. I used slightly more yogurt than the recipe called for. Also, after baking until chicken was tender, there was a lot of water leftover, so I reduced it on stovetop and then put the chicken again in the oven, this time with the griller on to give it those tell tale brown spots of being baked. Chicken is a difficult ingredient to bake as it dries out if over baked, therefore you have to keep an eye on it while baking.
500 gms chicken pieces
1/2 cup yogurt
2 tbsp olive oil
1/4 cup green coriander, finley chopped
Juice of 1 lemon
Salt, to taste
Black pepper, to taste
1/2 tsp oregano powder
1 tsp garlic paste
Put all ingredients except chicken in a bowl. Mix thoroughly and add the chicken. Mix to coat. Cover and put in the refrigerator to marinate, for at least 1 hour.
Preheat the oven to 180C/ 350F. Grease an oven and fireproof dish. Metal works fie, but glass makes a dish that can be presented right out of the oven. Bake for 45-60 minutes, until chicken is done. If there is water in the dish, reduce on stovetop. Then grill in the oven for 5 minutes.
Serve warm with pita bread. Happy baking!!!