Well, after 24 hours of only eating 2 oatcakes with cheese, I decided I felt a lot better, so I cooked. I'd found this doable recipe - and that means one that (a) isn't predominantly carbohydrate based and (b) does not involve non-obtainable ingredients and most importantly (c) will appeal to the household. Actually Finn doesn't like chicken on the bone...or chicken skin - but never mind.
"Greek chicken" a la Sainsbury's (with my modifications)
Slice 3-4 red peppers and cut 2 red onions into 1/8ths. Put a thin layer of olive oil in a baking tin which will be big enough for 8 chicken thighs. (You could use 4 chicken legs instead, cooking might be a bit longer). Turn oven onto Gas 6. Crush 2 cloves of garlic and mix into the oil, add a tbsp chopped basil (Greek for authenticity - but not essential). Get the veg in and mix around to make sure they've all got some of the oil mixture on them. Then put the chicken thighs on top with salt and plenty of pepper. Drizzle with about a tsp of honey...put into oven for 50 mins. Then add a packet or less of halved cherry tomatoes, a lemon sliced in 8, and a handful or two of kalamata (or other) olives. Cook for a further 10 minutes.
At some point in the process make the following sauce: 170ml greek yoghurt mixed with a few stalks of mint leaves and another tbsp of chopped basil, add juice of half a lemon, and 1 tsp honey, then add 1 tbsp good olive oil. Serve the chicken with about 75g crumbled fetta on top of pitta bread with the yoghurt sauce over it. I did rice and a green salad alongside it and forgot about the pittas. I thought this was utterly delicious, but perhaps the fact that I hadn't eaten for 24 hours was a factor. Anyway - this recipe's a keeper - and I at the leftover bits cold for lunch and it was still good.
"Greek chicken" a la Sainsbury's (with my modifications)
Slice 3-4 red peppers and cut 2 red onions into 1/8ths. Put a thin layer of olive oil in a baking tin which will be big enough for 8 chicken thighs. (You could use 4 chicken legs instead, cooking might be a bit longer). Turn oven onto Gas 6. Crush 2 cloves of garlic and mix into the oil, add a tbsp chopped basil (Greek for authenticity - but not essential). Get the veg in and mix around to make sure they've all got some of the oil mixture on them. Then put the chicken thighs on top with salt and plenty of pepper. Drizzle with about a tsp of honey...put into oven for 50 mins. Then add a packet or less of halved cherry tomatoes, a lemon sliced in 8, and a handful or two of kalamata (or other) olives. Cook for a further 10 minutes.
At some point in the process make the following sauce: 170ml greek yoghurt mixed with a few stalks of mint leaves and another tbsp of chopped basil, add juice of half a lemon, and 1 tsp honey, then add 1 tbsp good olive oil. Serve the chicken with about 75g crumbled fetta on top of pitta bread with the yoghurt sauce over it. I did rice and a green salad alongside it and forgot about the pittas. I thought this was utterly delicious, but perhaps the fact that I hadn't eaten for 24 hours was a factor. Anyway - this recipe's a keeper - and I at the leftover bits cold for lunch and it was still good.
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