Greek Chicken With Cucumber-Feta Salad

Name: Greek Chicken With Cucumber-Feta Salad
Cook time: 30 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1.5 cups plain Greek yogurt; 3 cloves garlic cloves finely grated; 0 to taste Kosher salt; 0 to taste Black pepper; 1 teaspoon dried oregano; 2 pounds boneless, skinless chicken thighs patted dry; 1.5 teaspoons Kosher salt; 1.5 pounds cucumbers preferably Japanese, Persian, or mini seedless; 1 pound ripe tomatoes; 1.5 teaspoons Kosher salt; 2 tablespoons extra-virgin olive oil; 4 ounces feta crumbled, about 3/4 cup; 0.5 cup Kalamata olives pitted and halved

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad, and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

1.5 cups plain Greek yogurt
3 cloves garlic cloves finely grated
0 to taste Kosher salt
0 to taste Black pepper
1 teaspoon dried oregano
2 pounds boneless, skinless chicken thighs patted dry
1.5 teaspoons Kosher salt
1.5 pounds cucumbers preferably Japanese, Persian, or mini seedless
1 pound ripe tomatoes
1.5 teaspoons Kosher salt
2 tablespoons extra-virgin olive oil
4 ounces feta crumbled, about 3/4 cup
0.5 cup Kalamata olives pitted and halved

Instructions

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 for Step 5.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into 1/2- to 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. Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. 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. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest.
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. Season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.