In this recipe I have used a dry rub option on crisp chicken thighs, cooked in the oven until tender and humming with spice. Alongside them- baked feta. The idea of baking feta cheese makes it, as an ingredient, far more appealing to me. Perhaps it has been ruined for me by one too many dodgy Greek salads, but this method reduces it’s acidic bite and leaves you with a warm and creamy cheese which impressively holds it’s shape. Alongside the transformed chicken and the crunch of some lightly dressed fennel shavings and herbs, this is a supper, which is far greater than the sum of its parts.
