Friday,20 July, 2018
Current issue | Issue 1135, 14 - 20 February
Friday,20 July, 2018
Issue 1135, 14 - 20 February

Ahram Weekly

Sufra Dayma: Chicken à la Grecque

Serves 4 - 6
750 gms chicken breast fillets (diced)
1 large onion (finely chopped)
2 large heads leek (sliced with good greens)
4 - 5 garlic pods (thinly sliced)
1 cup chicken broth
2 tbsp parsley leaves (finely chopped)
2 medium tomatoes (finely diced)
1/2 cup black Kalamata olives (pitted, halved)
1 cup feta cheese (crumbled)
2 capsicum pods (green, yellow), seeded, diced
2 tbsp olive oil
2 tbsp extra virgin olive oil
Salt + pepper + dried oregano + 2 bay leaves

Heat a large cooking pan. Add olive oil to gently heat. Add chicken in batches (do not over-crowd pan).  Stir to slightly brown, removing batches on paper towels. Add onion. Stir to turn translucent. Add leek. Stir to slightly wilt. Add seasoning.  Stir until fragrant.  Add garlic. Stir to combine, then add whole quantity of chicken. Stir overlow heat. Cover pan and allow to cook. When chicken juices are almost dry,  add small amounts of broth, gradually, until chicken pieces are done.  Stir in capsicum, tomato, olives and remaining amount of broth. Combine and allow
to cook only for an extra five more minutes.  Remove from heat and leave to rest, allowing vegetables to slightly cook, yet remain wholesome within heat of pan.  Pour in a serving dish. Top with crumbled feta.  Sprinkle with parsley and drizzle with extra virgin olive oil.  Serve with mashed potato or buttered pasta.

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