I had leftover chicken that I had roasted a couple of nights ago, and decided to go a little GREEK. I had also visited the Greek store that I blogged about a while back, and had picked up some yogurt, olives, and feta, so thought it would be nice to have a Greek themed night!
I had made stock from the chicken bones/wings that was very fragrant (hint: throw scallion/spring onion scraps in your broth!) So I warmed some of that, (about 250 ml) and then threw in the leftover chicken (also about 250 g), a generous tablespoon of oregano and gyros seasoning, and about 3 small sundried tomates, chopped. I let it simmer gently until most of the broth evaporated while I prepared everything else. If you do this with leftover chicken, it regains it's softness and you can shred it as well (which is what I did). Tastes just like new. The rest of the menu is as follows:
250 ml yogurt (preferably greek)
1 large clove garlic chopped and smashed to a paste with a large pinch of salt
1/2 of a small onion diced (and by small I mean very small)
about 3/4 cup (180 g) diced cucumber
2 tbs chopped cilantro (coriander) leaves and stems
1 tsp lemon juice
Mix all ingredients together.
I also made these flatbreads, which are REALLY convenient if you're pressed for time and someone in your house wants bread.
1 cup flour
1 tsp baking powder
1 tsp salt
Enough water to hold it together
When you have a ball of dough, pinch off pieces and roll them into balls. Then flatten out into circles with your hands (if you want thicker-ish ones) or roll them out into thin circles with a rolling pin.
"Fry" in a non-stick pan on high heat for the thin ones, turning once when bubbles form, or on medium heat for the thicker ones, again turning once. Keep them warm in the oven while you do the rest.
So we had a delicious dinner of the chicken, flatbreads, tzatziki, and chopped tomatoes, lettuce, and feta. We ate it so fast I had no time to take pictures. Sorry :-(