KOTOPOULO ME ARAKA/PIZELIA STI KATSAROLA
Chicken Casseroled with Peas
Another very popular and scrumptious Greek/Cypriot dish. It’s traditionally made with Lamb, but it’s also delicious with Pork and Chicken. I am using chicken thighs but you could use a small whole chicken, cut into portions. The Greeks like to use dill with this dish but Cypriots proffered parsley, both nice. You could also use fresh peas when in season and you could add globed artichokes, fresh or frozen or in brine and few waxy potatoes.
Serves 4
8 chicken thighs, skin and boned on (approx. 2 ½ lb)
Salt and pepper
Paprika
150ml olive oil
1 large onion, chopped
2 carrots, peel and sliced
2 cloves garlic, chopped
1 x 400g chopped tomatoes
1 tbsp. tomato puree
2 bay leaves
1 cinnamon stick
1 tbsp. sugar
700ml warm water
1 chicken stock cubed
545g frozen garden peas
2-3 tbsp. chopped parsley or dill
Method
Heat the oil in a wide large pan, or a wok, season the chicken with salt pepper and paprika. Brown chicken in two stages and place in a bowl for later. Fry the onions for a minute, then and the carrots and sauté gently untill onions have softened, then mix the garlic and cook untill the onions are golden.
Add the chopped tomatoes, mix and add the tomato puree, cinnamon stick, bay leaves and sugar.
Return the chicken in the pan, mix gently and add the chicken stock cubed and hot water, enough to just cover the chicken. When it comes to the boil, turn the heat to low, cover with a lid and simmer 20 minutes. Add the peas and continue cooking for another 25 minutes or untill peas and chicken
are cooked. Add the lemon juice and parsley, taste and adjust seasoning.
Serve with thick slices of sour dough bread to mob up the delicious juices.
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