This rich and hearty chicken in tomato sauce served over spaghetti has became a real favourite of late.
It's not authentic in recipe I'm sure, but is absolutely my interpretation of this Greek classic that I've only ever enjoyed on the islands of Corfu and Kefalonia - the Ionian Islands.
Aside from frying off the chicken, I make this in the slow cooker too and the slow cooking really improves the depth of flavour and makes the house smell great too - win, win. The below serves four.
Here's how:
- x6 Chicken Thighs
- x1 tin chopped tomatoes
- x1 onion
- 2 tbsp capers
- Handful green olives
- x2 garlic cloves
- 1/2 tsp cinnamon
- 2tbsp tomato puree
- 1 glass of red wine (I use whatever is open, and worst case white wine works too)
- Fresh rosemary needles
- Chicken Stock Cube or Stock Pot
- Salt and black pepper
- Spaghetti
Firstly season the chicken well and then fry off in a pan with a little hot oil until the skin side is crisp and brown then add to the slow cooker.
Dice the onion and mince the garlic and add to the slow cooker.
Add the tinned tomatoes, tomato puree, red wine, capers, cinnamon and add to the slow cooker.
Slice the green olives and add with the chicken stock cube (but no excess liquid to make up stock).
Season the dish then stir to mix everything together, add the Rosemary needles then pop onto to cook for 2 hours on the high setting or four hours on the low setting.
When getting ready to serve, cook the spaghetti or any pasta you prefer to al dente.
I like to remove the chicken thighs, and set aside at this point. Then before draining the pasta, I add 1 tbsp of the cooking water to the Pastitsada dish to loosen, then add the drained pasta directly into the Pastitsada sauce and mix well until every strand is well coated.
Then I dish up the pasta first, and add a piece of chicken (or two for hungry people) on top of the pasta. Enjoy!
Other Greek inspired dishes you may enjoy:
No comments:
Post a Comment