Greek Style Chicken Stew

Tuesday 14/12/2004

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Diary and Notes

I'm not sure if the people who made the delightful record cover I've shown in the top right will mind me using their image, but having taken a look at it, I will assume they have enough of a sense of humour not to mind. You would really have to have some kind of sense of humour wouldn't you? Does the phrase 'Big fat man in silly dress about to kebab a piece of old mutton,' spring to mind? I hope he doesn't try to get on top, I fear for her safety!

"No Demis!" I shout, "That mutton is too old to just skewer, you need to roast it slowly!" But old Demis doesn't care and just dives right on in there.

Or perhaps he'll try it both ways, like I did.

Ok so I had a nice bit of spring chicken, not scabby old Greek mutton, but I did it both ways and it was mighty good. Afterwards, I needed a bit of a sit down with a glass of wine to recover, but isn't that how it should be?

I am of course talking about food, about last night's dinner to be exact. Some tasty spring chicken, first slowly marinaded, then skewered, char grilled and then cooked slowly in a tomato stew. I know you were all thinking rude thoughts you filthy minded lot, but this is a food blog, not some dirty picture website where you pay by credit card to watch naughty ladies undress.

And that's what the picture is about. It's supposed to make you think of Greece and of tasty fresh barbecued meat. Of soft tomatoes and smooth olive oil, of fresh oregano growing wild on the hilltops and of charred pitta and cool lemony salads. I could have actually found a picture of something more food like, but old Demis won the day and I had to relent. Plus, I think he's coming around for dinner next week and is always asking if I can give him a bit of a leg up with his career. I could never give Demis a leg up, I'd struggle with a toe.

And if you think my spelling is a bit off today, although Chickem Roussos may be made from chicken, it is still called Chickem Roussos.

Cake Blog

A slice of black cherry cheesecake from cafe hemer. Every Nosh-Blogger's cafe of choice.

Menu

Chickem Roussos,

Wild Rice with Oregano and Lemon,

Tsatsiki,

Tomato and Red Onion Salad,

Pitta Bread.

Ingredients

Chickem: Chicken breast ("He's done it again, he says do this and then does that."), lemon juice, garlic, black pepper, cinnamon, yoghurt, olive oil, onions, green peppers, white wine, passata, green olives, oregano, bay leaves, fresh parsley, salt.

Tsatsiki: Cucumber, onion, mint, yoghurt, garlic, black pepper.

Tomato Salad: Tomato, Red Onion, White Wine Vinegar, Iceberg Lettuce, Lemon Juice, Black Pepper, Oregano, Olive Oil.

Preparation

Prepare the chicken well in advance. Cut into large chunks and marinade in minced garlic, lemon juice, cinnamon, black pepper and a little Greek yoghurt. After about 4 hours shake off excess marindade, skewer and cook on a rack in a blisteringly hot oven or over some real flames until starting to singe on the outside.

Sauce: Roughly chop some onion, garlic and green pepper. Fry the onion and garlic in a little olive oil. When softened , add the green pepper, the cooked chicken, some white wine, a squirt of lemon juice and some bay leaves. Allow the wine to reduce a little before adding the passata, oregano and green olives. Stew slowly for about an hour. Add some fresh parsley and season as you wish.

Tsatsiki: Mince a little garlic and mix into some Greek yoghurt. Dice some cucumber and onion and add to the yoghurt. Grind in some pepper, mix and chill.

Tomato Salad: Thinly slice the red onion and allow to steep in the wine vinegar for an hour or so until it becomes soft before making the salad.

I had another go at Chickem Roussos on 4/12/2005 (almost a year after its invention) and it was exceedingly popular with everybody who tried it. I also got a photo this time, it's not as pretty as old Demis, but at least now you know how the dish is supposed to look.

JCBorresen@gmail.com