Greek Chicken with Cucumber-Feta Salad

I have two wonderful chicken and rice dishes to share. This dish was part of The New York Times’ List of The Best of 2022- I’m surprised that I missed it when it was first published. It was fresh, delicious, and can be enjoyed in every season. I prepared the chicken in a cast iron skillet on the stove, but it could also be grilled in warmer weather.

The recipe was adapted from The New York Times, contributed by Ali Slagle. I omitted the olives and modified the method and proportions. I served the chicken over white Basmati rice with the cucumber salad and roasted broccoli on the side. Great.

Yield: 6 servings

• 2 cups plain whole milk Greek yogurt
• 6 garlic cloves, finely grated or pushed through a garlic press
• Kosher salt (Diamond Crystal)
• freshly ground black pepper
• 1 1/4 tsp dried oregano or mint
• 2 1/2 to 3 pounds (about 10) boneless, skinless chicken thighs, trimmed and patted dry
• 1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
• 1 pound ripe tomatoes (I used grape tomatoes, halved)
• 2 T extra-virgin olive oil, plus more as needed
• 4 ounces feta, crumbled (about 3/4 cup)
• 1/2 cup Kalamata olives, pitted and halved (I omitted them)
• white or brown Basmati rice, for serving, optional (I used 2 cups of rice with 1 tsp salt)

1. If serving chicken over rice, prepare the rice according to the package directions. (I used a rice cooker.)
2. In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve.
3. Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
4. Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 1/2 teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
5. In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. (I used a 12-inch cast iron skillet.)
6. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Use a splatter screen! Flip and cook until cooked through, another 5 to 7 minutes, or until the internal temperature reaches 165 degrees. Transfer to plates to rest. (For grilling info, see Tip.)
7. To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms.
8. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives (if using) and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid.
9. Serve the chicken over rice with the cucumber-feta salad on the side.

Tip: To grill the chicken: Heat a grill to medium and clean and grease the grates. Grill the chicken over direct heat until it’s well browned and releases from the grates, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. (For a gas grill, close the lid between flips.)

Greek Tzatziki

Everyone in my family loves tzatziki. This version incorporates red wine vinegar rather than lemon juice, which is apparently the way it is typically prepared in Greece. I normally use chopped cucumbers but really enjoyed the texture of the grated cucumbers in this dish.

We ate it with warm naan and grillled chicken kebabs. A perfect summer dinner! This recipe was adapted from Milk Street, contributed by Courtney Hill. I modified the proportions. I also prepared the tzatziki in advance and kept it chilled in the refrigerator until ready to serve. Wonderful.

Yield: about 2 cups

• 1 European seedless cucumber, halved crosswise
• coarse salt
• 1 cup plain whole-milk or low-fat Greek yogurt (I used 2 percent Greek yogurt)(see Tip)
• 4 T (1/4 cup) extra virgin olive oil, plus more for drizzling
• 2 medium to large garlic cloves, finely grated or pushed through a garlic press
• 1 T chopped fresh mint, plus more for garnish
• 2 T chopped fresh dill, plus more for garnish
• 2 teaspoons red wine vinegar

1. Set a colander in a medium bowl, then set a box grater in the colander.
2. Grate the cucumber halves on the grater’s large holes, rotating and grating only down to the seedy core. Discard the cores. (Make sure that you don’t shred the cores as the seeds are watery and have a slight bitterness and unappealing texture.)
3. Sprinkle the shredded cucumber with 1 teaspoon salt and toss. Set aside to drain for 10 minutes.
4. Meanwhile, in a medium bowl, whisk the yogurt, oil, garlic, mint, dill and vinegar.
5. A handful at a time, squeeze the shredded cucumber to remove as much liquid as possible, then set on a cutting board; reserve 1 teaspoons of the cucumber liquid.
6. Finely chop the squeezed cucumber, then stir into the yogurt mixture.
7. Stir in the reserved cucumber liquid and 1/4 teaspoon coarse salt.
8. Transfer to a serving bowl, drizzle with olive oil and sprinkle with additional mint and dill, as desired.

Tip: Don’t use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin.

Skillet Greek Chicken with Orzo, Tomatoes & Feta

This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.

This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.

Yield: Serves 6

For the Chicken & Orzo:

• 4 T extra virgin olive oil
• 1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
• 1 T dried oregano
• 2 tsp smoked paprika
• Kosher salt and freshly ground black pepper
• 2 T balsamic vinegar
• 8 cloves garlic, sliced
• 1 bell pepper, sliced (I used a yellow pepper)
• 2 cups dry orzo pasta
• 2 T capers, drained

For the Tomatoes & To Serve:

• 2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
• 2 T extra virgin olive oil
• 1/3 cup fresh basil, chiffonade
• 2 cloves garlic, grated or put through a garlic press
• kosher salt
• 1-2 pinches/dashes red pepper flakes, to taste
• 1 cup crumbled feta cheese, for serving

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
2. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
3. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
4. Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
5. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
6. Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
7. Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
8. To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.

Lemony Greek Meatball Soup (Youvarlakia Avgolemono)

My mom and I absolutely love Greek avgolemono soup. Recently, I made this meatball version when she was visiting. Springtime in a bowl! Light, bright and fresh.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used homemade stock and modified the method.

Yield: Serves 4

• 1 pound ground chicken, ground turkey, or beef, very cold
• 3/4 cup chopped fresh dill or parsley, plus more for garnish, divided
• 1/2 cup grated yellow onion (from about 1 small onion)
• 1/4 cup grated carrot (from about 1 carrot)
• 1/4 cup uncooked long-grain rice, such as Basmati or Carolina, well rinsed and drained
• 2 garlic cloves, finely grated, pushed through a garlic press, or minced
• 1 teaspoon fine sea salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon finely grated lemon zest
• 6 cups chicken stock (I used 4 cups homemade turkey stock + 2 cups chicken stock)
• 2 large eggs, at room temperature
• 1/3 cup fresh lemon juice (from about 2 lemons)
• freshly grated nutmeg, for serving, optional

1. In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
2. Gently form the mixture into 24 to 30 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. (I used a cookie scoop to evenly ration the meat mixture.)
3. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
4. In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (You can break open a meatball to test it.) Remove pot from heat.
5. In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
6. Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs.
7. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky.
8. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.)
9. Garnish with nutmeg, if you like, and dill, and serve.

Greek Meatballs in Tomato Sauce

This flavor-packed weeknight dish was included in Milk Street Magazine’s “Tuesday Nights” series which features weeknight dishes with bold and fresh flavors. I have found that meatballs that incorporate a panade, hydrated breadcrumbs, are very tender- great.

The recipe was adapted from Milk Street Magazine, contributed by Calvin Cox. According to the original article, these Greek oblong shaped meatballs are known as soutzoukakia smyrneika. Traditionally, they are served with tiganites patates (potatoes fried in olive oil). We ate them with crusty bread to sop up every bit of sauce. The dish could also be served with roasted potatoes or a rice or orzo pilaf.

Yield: Serves 4

• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 pound ground pork
• 2 teaspoons ground cumin
• 3 large garlic cloves, 2 finely gratedn(I used a garlic press), 1 thinly sliced
• 3/4 teaspoon red pepper flakes, divided
• 2 tablespoon finely chopped fresh oregano, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more to serve
• 1 28-ounce can crushed tomatoes (I used fire-roasted)
• 1/2 teaspoon ground cinnamon
• 2 teaspoons honey

1. In a medium bowl, combine the panko, egg and 1/2 cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. (This step is very important in order to create soft and tender meatballs.)
2. Add the pork, cumin, the grated (or pressed) garlic, 1/2 teaspoon pepper flakes, 1 tablespoon oregano, 3/4 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper, then mix well.
3. Divide into 11 or 12 portions (each about a scant 1/4 cup), then shape each into a 2 1/2-inch-long cigar (oblong) shape.
4. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. (Non-stick can be used; I used a 12-inch stainless all-in-one pan.)
5. Add the meatballs and cook without disturbing until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the meatballs and cook until browned on the second sides, another 2 to 3 minutes.
6. Remove the skillet from the heat, transfer the meatballs to a paper towel–lined plate and set aside.
7. Return the skillet to medium-high and add the sliced garlic. Cook, stirring, until fragrant and starting to brown, 1 to 2 minutes.
8. Add the remaining 1/4 teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds.
9. Stir in the tomatoes, cinnamon, honey and 1/4 teaspoon each salt and black pepper, then bring to a simmer.
10. Place the meatballs in the pan and return to a simmer. Cover and simmer, undisturbed, until the centers of the meatballs reach 160°F, 12 to 14 minutes.
11. Taste the sauce and adjust the seasoning with salt and black pepper.
12. Transfer the meatballs and sauce to serving dish. Drizzle with additional oil, if desired, and sprinkle with the remaining 1 tablespoon oregano.

Ruffled Pumpkin Milk Pie

This pie is an autumn version of a classic Greek milk pie, or galatopita. I already have my eye on a summer version. 😉 It was very pretty and elegant. The pumpkin flavor was understated.

This recipe was adapted from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season via MarthaStewart.com. I baked the pie in a ceramic baking dish and modified the method. I served it as one of our Thanksgiving desserts this year. I made the pie a day in advance and refrigerated it overnight.

According to the original recipe, clarified butter or ghee is used in lieu of melted butter to eliminate the chance of pockets of moisture in the finished pie.

Yield: Serves 8

• 8 T (1/2 cup) clarified butter or ghee, melted
• 14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
• 6 large eggs
• 3/4 cup pure pumpkin purée
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly ground cardamom, sifted (I ground 8 pods)
• 1/4 tsp ground cinnamon
• 1/4 tsp coarse salt
• confectioners’ sugar, for dusting

1. Preheat oven to 350°F, preferably on convection.
2. Lightly brush a 9 or 10-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment. (I used a ceramic baking dish so I omitted the parchment paper.)
3. Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter.
4. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
5. Brush remaining clarified butter over tops of phyllo ruffles in pan.
6. Place the cake pan on a rimmed baking sheet. Bake until golden brown, 22 minutes on convection or up to 25 to 30 minutes in a standard oven.
7. Transfer pan to a wire rack and let cool while making filling (leave the oven on).
8. In a large bowl with a spout, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth.
9. Gradually pour the egg mixture over baked phyllo, evenly covering surface.
10. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely.
11. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. (I served the pie in my ceramic baking dish.)
12. Dust with confectioners’ sugar and serve.

Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

• 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
• coarse salt and freshly ground black pepper
• 4 large garlic cloves, finely grated, minced or passed through a press
• 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
• large pinch of red-pepper flakes
• 3 T extra-virgin olive oil
• 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

• 3 T extra-virgin olive oil
• 1 bunch of collard greens, ribs removed, halved lengthwise
• 2 baby bok choy
• 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
• 5 large garlic cloves, thinly sliced
• coarse salt and freshly ground black pepper
• large pinch of red pepper flakes, or to taste
• 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

• 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
• 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
• 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

• 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
• brown Basmati rice, for serving
• warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

1. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

1. Layer the sautéed greens over the rice on a platter or other serving dish.
2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
3. Drizzle some of the accumulated pan juices over the top of everything.
4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.