Tray-bake chicken souvlaki

Not an authentic Greek recipe, but we saw a tray-bake kit in the supermarket and thought "we can do that!"

Ingredients

chicken breasts (one each)

lemon juice

mint (fresh if you can get it)

rosemary (fresh if possible)

oregano, paprika, chili flakes

Greek yoghurt

two cloves of garlic

olive oil

feta cheese

Peppers, thickly cut

2 lemons (one zested and juiced, the other quartered)

Salt and black pepper

Marinade

olive oil (a couple of tablespoons)

chili flakes

oregano

paprika

crushed garlic clove

Dressing

Greek yoghurt mixed with garlic and paprika

Serve with rice or flatbread

Marinade the chicken for half an hour in a mix of olive oil and oregano, paprika, lemon zest & juice, and chili flakes.

Chicken marinating. I slashed the breast to get flavour into the meat. About 20 min is probably enough.

Set the oven to 200 °C.

Put the chicken into a baking tray or on a baking sheet (I used our lasagne dish). If you're using fresh rosemary, lay the chicken on top. Add the chopped peppers, quartered lemon, a good sprinkle of feta cubes, mint and the other herbs and spices. Bake for 25 minutes until the chicken is done.

Finished! I added the feta ten minutes into the cooking time, it may have browned a bit much otherwise. Only three of us for dinner tonight, eldest is at work.

Make a dressing by mixing three tablespoons of Greek yoghurt with garlic, paprika and a pinch of salt. Pine nuts and sundried tomatoes would also go well with this. If you like olives, go ahead and have some.

Dished up with the yoghurt dressing and some sundried tomatoes. I don't like olives, so I didn't have none.

Cooking rice

We use the steam method from Kwoklyn Wan's Chinese Takeaway Cookbook and it never fails.

Allow 75 g Basmati rice each. Rinse the rice thoroughly in cold running water. This is the critical step for fluffy rice.

Put the rinsed rice into a saucepan and add enough water to cover the rice and 2 cm extra.

Boil the water until the rice starts to get little holes in the top.

Turn the heat down to low and cover the rice. Set a timer for three minutes.

After three minutes, turn off the heat. If you're using an electric hob, move the pan to a cool hob.

Set a timer for ten minutes. Once that's done the rice can be fluffed up and served.