I recently found I had several packets of Haloumi in the fridge, so thought I would try a recipe I had seen a while ago on TV, but as I could not quite remember it, I came up with this one, and it was very nice.
The Haloumi goes lovely and brown, and is a good mix with chicken.
I served it with rocket and tomato, and used the gravy/juices from the chicken as a dressing.
Ingredients 4 chicken maryland - I used skinless
200g Haloumi, cut into thin slices
60 ml olive oil, plus extra to drizzle
½ tsp rosemary
½ tsp dried thyme
½ tsp dried oregano
Juice and zest of a lemon
A few mushrooms, sliced in half (optional)
6 - 10 small potatoes (optional)
Cut the chicken maryland in half, this is optional.
Preheat oven to 160° fan-forced, or 180° ordinary heat.
Mix the chicken and the remaining ingredients, except for the lemon juice, in a bowl.
Season to taste, and mix until the chicken and haloumi are well-coated.
Put the chicken in a baking dish and fill the gaps with the haloumi, potatoes and mushrooms.
Drizzle some olive oil over this, and pour the lemon juice over the top.
Put in the oven for about 50 - 55 minutes, or until the chicken is cooked and the haloumi is golden.
If you are using drumsticks with skin on, it will also go nice and crispy.